Highlights•Spray freeze drying involves a solution being atomized, solidified and sublimed
at low temperature and pressure.•SFD technique can produce high value shelf stable …

This article reviews various aspects of foam-mat drying such as foam-mat drying processing
technique, main additives used for foam-mat drying, foam-mat drying of liquid and solid …

Optimised of the extraction of polyphenol from star fruit (Averrhoa carambola) pomace using
response surface methodology was carried out. Two variables viz. temperature (° C) and …

Microencapsulation is a technique that has been widely used in the food and
pharmaceutical industries. This technique can be used to reduce the cost of production, to …

Drying is a widespread concept in the food industry, typically used to convert a surplus crop
into a shelf-stable commodity. With advancement of technology, however, there is interest in …

The aim of this work is to investigate the effect of a highly interconnected porous
microstructure on the quality of rehydrated tomatoes by (a) designing a freeze‐dried cycle …

Blood is generated in very large volumes as a by‐product in slaughterhouses all around the
world. On the one hand, blood generation presents a serious environmental issue because …

Cereals supply humankind with carbohydrates, proteins and several health-enhancing
compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is …

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 …

Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce
transportation costs and facilitate handling during use. Dried LAB ferments are generally …