Intellectualization is an important direction of drying development and artificial intelligence
(AI) technologies have been widely used to solve problems of nonlinear function …

Radio frequency (RF) drying is an effective and practical dielectric drying method for food
and agricultural products due to rapid and volumetric heating, deep penetration and …

Food grains constitute a vital part of the daily diet of the population worldwide, and are
generally considered as safe products with high storage stability due to their low moisture …

In the last decades, different non-thermal and thermal technologies have been developed
for food processing. However, in many cases, it is not clear which experimental parameters …

Computer-aided food engineering (CAFE) can reduce resource use in product, process and
equipment development, improve time-to-market performance, and drive high-level …

Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store
without degradation of quality. The inherent limitations of various preservation technologies …

Radio frequency (RF) treatment, as an emerging thermal technology, has been studied for
various purposes in food processing. In addition to optimal design of the RF processing …

Conventional thermal treatment in food processing relies on the transfer of heat by
conduction and convection. One alternative to this conventional thermal treatment is radio …

Fresh foods, such as vegetables, fruits, and aquatic products, have high water activity and
are highly heat-sensitive. Thermal processing of fresh foods is often employed to extend …

Kiwifruit slices subjected to combined radio frequency (RF) and vacuum drying undergo a
complicated process, including electromagnetic heating, heat and mass transfer along with …