Active edible coating has gained significant attention for various applications and has
recently been explored as a sustainable pretreatment approach for improving food products' …

The heat and mass transfer as well as drying characteristics are influenced by temperature
and relative humidity. The quality obtained after drying can be improved and the energy …

For the first time, the impact of ultrasound-ethanol immersion as a non-thermal pretreatment
(NTPT) and coating-blanching in starch solutions as a thermal pretreatment (TP) on the …

Drying is one of the most commonly used methods for food preservation, and in spice
processing, it has a significant impact on quality. In this paper, the influences of drying at …

This study aimed to investigate how microwave vacuum drying (MVD) affects the drying
kinetics, quality profiles, and microstructure of pork chip snacks (PCS). Fresh pork …

The effect of different methods of drying celery root enriched with beet juice by vacuum
impregnation (VI) was studied. The process of convection drying, vacuum drying and freeze …

This research was conducted to determine the influences of biopolymer dip-coating
pretreatments as a non-thermal green technology on the drying behavior, retention of …

This work studied the impact of ethanol immersion (E), ultrasound (U), and ultrasound-
ethanol immersion (UE) for 10, and 20 min on the drying characteristics of quince. After …

This study aimed to investigate the effect of different pretreatment blanching methods on the
drying characteristics of green almonds. Microwave blanching at 300, 450, and 600 W …

Moslae herba is considered to be a functional food ingredient or nutraceutical due to its rich
bioactive components. The present research was carried out to investigate the effects of …