Fruits and vegetables have received much attention as these materials have been reported
to contain various phytochemicals, which are claimed to exert many health benefits. When …

The same chemical reaction may be different in terms of its position of the equilibrium (ie,
thermodynamics) and its kinetics when studied in different foods. The diversity in the …

This book presents the information necessary to design food processing operations and
describes the equipment needed to carry them out in detail. It covers every step in the …

Fresh produce supply chains have special characteristics, notably, that the quality of the
product (fruit or vegetable) deteriorates continuously over time, even under ideal conditions …

Retention of quality attributes during drying of fruit and vegetables is a prime concern since
the product's acceptability depends on the overall quality; particularly on the nutritional …

The effect of air temperature and sample thickness on the color changes and total
carotenoids content of carrot slices was investigated. Temperature, exposure time, and …

This work concerns the degradation of the nutritional compounds glucoraphanin (GR) and
vitamin C (Vc), and the inactivation of the enzyme myrosinase (MYR) in broccoli (Brassica …

Current research studies the possibility of moderating convective drying of a packed bed of
rough rice with ultrasound assistance at 21 kHz frequency. In this regard, a convective dryer …

This work concerns the combined optimization of the retention of bioactive components and
energy efficiency during drying of broccoli. Kinetics for the degradation of glucosinolates …

Purpose This paper presents advances in drying systems made through research and
development. The advances have borne novel technologies that have improved energy use …