Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

Background Deep-fat frying is one of the most popular food processing methods worldwide.
It involves simultaneous transfer of heat and mass at high temperature. Typical fried …

Influence of ultrasound treatment on microorganisms and the quality of modified
atmospheric packaged fresh-cut cucumber during storage were investigated. Fresh-cut …

Low-field nuclear magnetic resonance (LF-NMR) and electronic nose combined with Gas
chromatography mass spectrometry (GC–MS) were used to collect the data of moisture state …

Microwave heating has been applied in the drying of high-value solids as it affords a number
of advantages, including shorter drying time and better product quality. Freeze-drying at …

Drying is a widespread concept in the food industry, typically employed to convert a surplus
crop into a shelf-stable commodity. With advancement of technology, however, there is …

Microwave vacuum drying of dragon fruit (Hylocereus undatus) slice was investigated in this
study and the drying process was modelled with the help of feed-forward back-propagation …

Mid-infrared drying (MIRD) was applied before or after freeze-drying (FD) of shiitake
mushroom to shorten the drying time, to enhance the rehydration, and to better preserve the …

Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI)
have been accepted widely as a non-destructive analytical technique in food processing …

In order to improve the drying efficiency while maintaining product quality, pulse-spouted
microwave freeze-drying (PS-MFD) was applied to the dehydration process of blueberries …