Growing demand from the consumers for minimally processed and high-quality food
products has raised the scientific quest for foods with improved natural flavours in …

Meat is characterized by high perishability and a short shelf‐life under improper storage.
The evolution of food packaging in response to the growing need for clean‐label technology …

Green chilies (variety SHP4884) blanched at 90° C and 70° C, for 3 min were solar dried
with and without phase change material (PCM), under natural (NC) and forced convection …

Resistance heating is unique to thermic food manufacturing applications, particularly getting
popularity across the food sector. Here, a prototype ohmic heating device over a capability of …

The presence of heat, methane (CH 4) and oxygen in landfill sub-surface causes initiation of
spontaneous waste ignition posing severe environmental impacts. A municipal solid waste …

In this study, the mixture of floral waste and cattle dung in different proportions was utilised to
convert into vermicompost using earthworm Eisenia fetida. In the design of the experiment …

BACKGROUND Papaya fruit is highly nutritive, but very fragile, and thus has a limited shelf
life. Drying is essential to preserve it for longer durations. In this work, osmotic dehydration …

The feasibility of using non-conventional osmotic agents such as coconut sugar, and jaggery
in coconut chips production was evaluated, and compared with sucrose treated chips in …

Pumpkin seeds were dried in a vibro‐fluidized bed dryer (VFBD) at different temperatures at
optimized vibration intensity of 4.26 and 4 m/s air velocity. The drying characteristics were …

Dried meat products gain further attention worldwide thanks to features very similar to fresh
meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de …