With the drying process, the water activity and moisture content of the foods are reduced, so
the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods …

Drying agricultural products consumes massive amounts of energy. The rapid depletion of
non-renewable energy sources, along with rising environmental concerns, are opening up …

High-temperature heat pumps represent an emerging technology with a great potential in
supplying clean heat to energy intensive industries. Suitable refrigerants for high …

Ripe mango cubes were dried using different methods to process shelf-stable, nutrient-rich
and convenient snack. To develop nutritive dried mango cubes as snack (MCS) low …

Low-moisture foods (LMFs) have been defined as those food products with a water activity
(aw) less than 0.85 and are generally considered less susceptible to microbial spoilage and …

The integration of insect-derived extracts in feed and food products has become a field of
growing interest in recent years. In this review, we collect different studies carried out on …

The peroxidase in black rice was inactivated by superheated steam (SS), far infrared
radiation (FIR), and microwave treatment (Mw) respectively, and then their effects on the …

Growing demand from the consumers for minimally processed and high-quality food
products has raised the scientific quest for foods with improved natural flavours in …

Heat processing is one of the most efficient strategies used in food industry to improve
quality and prolong shelf life. However, conventional processing methods such as …

The concept of superheated steam (SS) was proposed over a century ago and has been
widely studied as a drying method. SS processing of cereals and cereal products has been …