Abstract Background The application of Pulsed Electric Field (PEF) to food may result in
reversible or irreversible electroporation of cell membranes, depending on whether cell …

Osmotic dehydration of fruits and vegetables is a slow process due to resistance in mass
transfer (MT). This resistance can be modified by varying the osmotic solution or process …

The effect of drying temperature (60, 65, 70, and 75° C) on drying characteristics, shrinkage,
rehydration kinetics, microstructure and color profiles of lemon slices were investigated …

The effects of ripeness on the physicochemical properties and pulsed vacuum drying
characteristics of Thompson seedless grapes have been explored. Grape berries were …

The immersion of food in a hypertonic solution results in an osmotic dehydration process
(OD) with the loss of water (WL) from the food to the solution and the gain of solids from the …

The present work is mainly focused on the study of the solar drying of red pepper grown in
the North of Tunisia. A new mixed mode solar greenhouse dryer (SGD) with forced …

The effects of drying temperature (50, 53, 56, 59, 62, and 65° C) and pulsed vacuum ratio
defined as the vacuum pressure duration versus atmosphere pressure duration (3: 3, 6: 6, 9 …

Fresh Ginkgo biloba L. seed (GBS) is allergenic and toxic when consumed even though it is
rich in bioactives, thus, limiting its application. In this research, non-thermal pretreatments …

Hot air impingement drying (HAID) was employed to dry Amomum villosum (A. v.) fruit, one
of the most popular traditional Chinese herbs and functional foods, under different drying …

The study investigates the effects of novel combination of ultrasound and vacuum pre-
treatment on osmotic dehydration of black jamun fruit. The osmotic dehydration was …