Demand for fresh‐cut fruit and vegetables is increasing, in the face of global population
growth and new interest in plant‐based diets. At the same time, year‐round supply across …

The current study aimed to assess broccoli's phytochemical profile and determine its
antioxidant activity. Fresh broccoli was procured from a local farm and divided into two major …

Sweet potatoes have been the focus of study due to their nutritional content, as they are
considered a food that can help reduce malnutrition owing to their energy contribution. In …

The heat and momentum transfer of tomato puree through a concentric‐tube heat exchanger
over a range of generalized Reynolds number (0.05< Re< 66.5) was experimentally and …

Sweet corn ear is a highly perishable produce with short postharvest life due to its high
respiration rate which depletes sugar concentration in kernel. As a result, ear loses its …

This paper presents an experimental and numerical study on the blanching and drying of
carrots. Blanching of carrot slices has been performed at four temperature–time …

Kinetic models describing the thermal inactivation of peroxidase and degradation of broccoli
(Brassica Oleracea var. Italica) color were coupled with heat transfer equation (2D …

El aprovechamiento de los subproductos de cultivos se ha convertido en una línea de
investigación clave en el contexto actual de economía circular y bioeconomía. En Colombia …

To export Mexican mango fruit, it is required to comply with phytosanitary regulations, which
implies heat transfer. Foods are biological systems with a dynamic behavior and, when they …

Se determina el coeficiente convectivo de calor del escaldado de zapallo (Cucurbita
maxima) a temperaturas de 70 C±1, 80 C±1 y 90 C±1 y una duración de 320 segundos. La …