Microwave radiation has the ability to heat a material with dielectric properties. Material
absorbs microwave energy and then converts it into heat, which gives the possibility of a …

Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

The effects of osmotic pretreatment assisted by ultrasound in different frequency modes
before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of …

The preservation of agri-products with a high moisture content like fruits and vegetables is
challenging. Traditional dehydration techniques (sun drying and hot air drying) were used to …

Ultrasound as an eco-friendly green technology has been widely studied in food processing.
Nevertheless, there is a lack of publications regarding the application of ultrasound in food …

The eating safety and high quality of fruits and vegetables have always been concerned by
consumers, so require a safe, non-toxic, environment-friendly technology for their …

Electromagnetic waves are frequently used for food processing with commercial or domestic
type microwave ovens at present. Microwaves cause molecular movement by the migration …

The effect of multi-frequency power ultrasound (MFPU) on the extraction of Pingyin rose
polyphenols (PRP) and underlying mechanisms were studied. The MFPU included mono …

Combined microwave-and infrared-assisted thawing is proposed as novel means to improve
thawing efficiency of selected materials, namely, green pepper, carrot and cantaloupe; …

Background Currently, using unconventional water sources in agriculture has become
necessary to face overpopulation worldwide. Therefore, a pot experiment was carried out to …