The paper presents the possibility of applying ultrasonic technology for inactivation of
mesophilic aerobic microorganisms, lactic acid bacteria, coliform bacteria, and yeast with the …

The optimization of processing parameters for hot air drying of tomato slices using the
Taguchi technique was investigated. The tomato samples were water blanched, ascorbic …

Peach is a fruit highly appreciated by consumers; however, it is highly perishable, so drying
is an alternative to preserve its physical and chemical properties. In this study, the effect of …

The study investigated how different processing combinations affect the quality of tomatoes
dried in a convective hot-air dryer. The Taguchi technique was used to plan the experiments …

The shelf life of tomato is limited due to its perishable nature. The fruit is highly susceptible to
fungal attack such as Fusarium oxysporum. The edible coating has been used to enhance …

Tomatoes are a perishable agricultural product due to their high nutritive values and
moisture content. However, they are prone to wastage and spoilage during their seasonal …

Background: Tomatoes (Solanum lycopersicum L.) are widely consumed vegetables
globally, and are well known for their nutrients and economic value. This research aimed to …

Okra (Abelmoschus esculentus) samples were subjected to three different drying methods
using solar, sun and oven. Chemical and sensory properties of the dried okra samples were …

Open sun drying of horticultural produce results in contamination due to microbial and
fungal attacks and could also be damaged by insects, pests, and rodents. Solar drying …

This study investigated the effect of pre-treatment on the microbial and sensory quality of
weaning foods produced from blends of sorghum and soybean. Sorghum and soybean were …