The food industries are looking for potential preservation methods for fruits and vegetables.
The combination of osmosis and drying has proved the efficient method to improve the food …

Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration
on texture, retention of bioactive compounds, nutritional quality and metabolites of plum. The …

During the industrial processing of agricultural products, the steps to be followed are more
numerous and lead to the appearance of a varied range of waste, a source of pollution in the …

In this study, the effect of osmotic pretreatments (with or without ultrasound) in combination
with hot‐air or microwave‐assisted hot‐air drying methods on the texture, microstructure …

In this study, color and microstructure changes of tomato samples were investigated after
microwave (90, 160, 350, and 500W), convective (50 and 75° C), and microwave-convective …

Drying of pineapple by microwave-vacuum (MW-V) with osmotic dehydration (OD) as a
pretreatment was studied. Central composite design was used for the independent variables …

Background Snacks constitute a huge share of the food market. In recent years there has
been a global change involving the implementation of sustainable food production …

This review is a survey on the latest and more recent applications of microscopy to study the
morphological changes that food components or microorganisms undergo during …

The present study investigates the physicochemical quality of potato flakes obtained by
convective tray drying (CD) and refraction‐based dying (RBD) techniques. Drying process …