Recent advances in conventional drying of foods. Page 1 http://www.alliedacademies.org/food-technology-and-preservation/
J Food Technol Pres 2016 Volume 1 Issue 1 25 Research Article Introduction Drying is the …

Osmotic dehydration is a simultaneous mass transfer process which mainly promotes the
flow of water molecules from the food to osmo‐active solution and some migration of solutes …

The present work evaluates the effect of osmotic pretreatment (OP) and air recirculation (AR)
on energy and exergy analyses of fluidized bed drying of sliced mushroom at different drying …

Foods are complex biological substances that are obtained from animal or plant origin and
because of that they contain high moisture contents which make them highly perishable and …

The aim of the review was to look into technological advances and methods for dehydrating
fruits and vegetables, as well as the shortcomings of these methods and potential ways to …

The present study explores the infusion of active compounds (ascorbic acid and calcium
lactate) into sliced button mushrooms (Agaricus bisporus) to increase the nutritional value …

Osmotic dehydration of button mushrooms (Agaricus bisporus) slices carried out done by
dipping them in brine of different concentrations of salt (10%, 20% and 30%), mass ratios …

Ascorbic acid (1% w/w) and calcium lactate (1% w/w) were vacuum impregnated into
mushrooms to improve their physicochemical quality. Experiments were carried out using …

Bananas (Musa acuminata) are one of the most important tropical fruits consumed
worldwide by people of all age groups. Banana fruits are highly perishable, requiring …

The preservation of fruits and vegetables is a critical aspect of food security, ensuring access
to nutritious produce beyond the harvest season. In this context, solar drying has emerged …