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 …

Non-thermal emerging technologies in the sector of food processing have often been cited
by researchers as an alternative to conventionally heat treatments for food processing in …

The new trends in drying technology seek a promising alternative to synthetic preservatives
to improve the shelf‐life and storage stability of food products. On the other hand, the drying …

Aloe vera is one of the oldest and most traditional medicinal plant in history, with its use
dating back over a thousand years. Today, its biological activity is not limited to curative …

In the present investigation, Aloe vera gel (AVG)-based edible coatings enriched with
anthocyanin were prepared. We investigated the effect of different formulations of aloe-vera …

BACKGROUND Most agricultural crops contain high moisture content (80–95% wet basis
(wb)) which makes them very susceptible to microbial damage leading to shorter shelf‐life …

The current study presents a thermogravimetric method to determine the effective moisture
diffusivity and drying kinetics of biomass. Drying experiments on poplar sawdust were …

Removal of moisture from biological materials, popularly called drying, has numerous
benefits, including ease of handling due to reduction in bulk, resulting in reduced handling …

Fruits and vegetables are essential for overall human health and nutrition, and there is a
high quest for fruits and vegetables of superior quality. Nonetheless, the preservation of fruit …

According to the US Energy Information Association (EIA), world energy consumption will
increase by 56% in 2040. Therefore, a lot of effort is being dedicated to maintaining …