Thermal processes can be very damaging to the nutritional and sensory quality of foods.
Non-thermal technologies have been applied to reduce the impact of heat on food, reducing …

Drying is an important and influential process to prolong the shelf‐life of food in the food
industry. Recent studies have shown that cold plasma (CP) as an emerging drying …

Automated classification of seed varieties is of paramount importance for seed producers to
maintain the purity of a variety and crop yield. Traditional approaches based on computer …

Osmotic dehydration (OD) is widely used to partially remove water from plant tissues and
enrich it with functional compounds. The high mass transfer resistance of the plant cellular …

Nutrient damage and high energy consumption are the challenges of convective drying to
achieve food security and economic stability. Wild berries have high nutritional value, but …

Okra (Hibiscus esculentus L.) was dried using an infrared drier at radiation intensities of
0.167, 0.235, and 0.520 W/cm 2 and air velocities of 0.3, 0.5, and 0.7 m/s to determine its …

Fruits and vegetables have rich bioactive compounds and antioxidants that are vital for the
human body and prevent the cell from disease-causing free radicals. Therefore, there is a …

Background Cold plasma (CP) is an emerging nonthermal technology that has shown
promise in improving food safety. It has been recently used to enhance the drying process …

Cold atmospheric plasma (CAP) treatment is used in this study to inactivate Penicillium
digitatum in lime fruit at post-harvest. Limes were inoculated manually with P. digitatum …

Polyphenol oxidase (PPO) and peroxidase (POD), responsible for enzymatic browning,
cause technological and also financial losses for producers. Through central composite …