Vacuum freeze-drying of biological materials is one of the best methods of water removal,
with final products of highest quality. The solid state of water during freeze-drying protects …

Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance
drying process and improve quality of dried products. In current work, the influence of …

Thermal blanching is an essential operation for many fruits and vegetables processing. It not
only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also …

A new drying technology, far-infrared radiation heating assisted pulsed vacuum drying (FIR-
PVD) was applied to process blueberries. Influences of drying temperature, vacuum …

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 …

The impact of various freeze‐drying (FD) methods on the drying efficiency and quality of
dried fruits and vegetables is reviewed. Additionally, a brief overview of recent advances in …

Drying is one of the most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

Fresh fruits and vegetables have higher moisture contents and deteriorate over a short
period of time if not handled appropriately. Available storage technologies such as …