Background Sustainable food supply is a primary concern for food industries, governments,
and international agencies worldwide. Food industries are under continuous pressure to …

For this study, strawberries and red bell peppers were pre-treated with pulsed electric fields
(PEF) to reduce the negative effects on physical properties of the products after freeze …

Osmotic dehydration kinetics depends on food tissue microstructure; thus, modulation of
mango porosity could help selectively enhance water removal over sugar gain. In this …

Freeze drying is employed as one of the most effective preservation techniques, allowing
dried material to be obtained characterized by high-quality properties. However, it also …

The study aimed for the analysis of the impact of pulsed electric field (PEF) pre-treatment on
convection (CD) and microwave (MW-CD) assisted air drying. Drying kinetics acceleration …

The aim of this study was to analyze the microstructure of cheeses before and after drying
using preliminary coloring. The objects of research were cheeses of the following brands:" …

Résumé La déshydratation osmotique est une technique de séchage partiel ayant lieu à de
basses températures (moins de 50 C), permettant de préserver la qualité des produits …