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 …

Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries
worldwide, but they have been increasingly reported to be involved in outbreaks and alerts …

Presents Drying Breakthroughs for an Array of MaterialsDespite being one of the oldest,
most energy-intensive unit operations, industrial drying is perhaps the least scrutinized …

Ripe mango cubes were dried using different methods to process shelf-stable, nutrient-rich
and convenient snack. To develop nutritive dried mango cubes as snack (MCS) low …

Sweet lime (Citrus limetta) peels are a rich and valuable bioactive residue obtained from the
citrus processing industry. The high moisture content of the peels can be reduced by drying …

Conventional hot air drying is an energy intensive technique which consumes around 15–
25% of national industrial energy in most of the countries. It also often results in …

Drying is a highly energy-intensive process, accounting for 10–20% of total industrial energy
use in most developed countries. The main reason for this is the need to supply the latent …

Chitosan packaging has been widely studied for food preservation, the application of which
is expanded by the incorporation of tea polyphenols. This paper reviews the influence of tea …

Potato slices were dried using both low-pressure superheated steam drying (LPSSD) and
hot air drying in this study. The effects of blanching as well as the drying temperature on the …

The seasonality of fruits and vegetables makes it impossible to consume and use them
throughout the year, thus numerous processing efforts have been made to offer an …