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Food Drying
The chapter covers several processes that involve the removal of water from foods to produce dried, dehydrated foods or food concentrates. The...
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Characteristics of Open and Closed Pores, Their Measurement Techniques and Exploitation in Dehydrated Food Products
Food dehydration, the process of reducing moisture in food to improve shelf life, is one of the oldest food preservation methods used by the food...
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UV-A Light Dehydration of Mango and Apple
Exposure to UV-A light was paired with low RH air flow for the dehydration of both mango and apple. Control samples of each were dehydrated with the...
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Optimization of Microwave Hydrodiffusion and Gravity (MHG) for Pre-treatment of Dehydration and Obtaining a Jaboticaba Extract
The present study verified for the first time the application of an experimental design to find the ideal condition of dehydration of jaboticaba...
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Detection of moisture ratio and carotenoid compounds in mamey (Pouteria sapota) fruit during dehydration process using spectroscopic techniques
This work presents the study of the moisture ratio and carotenoid compounds in dried mamey ( Pouteria sapota ) using non-invasive spectroscopic...
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Emerging techniques for the processing of food to ensure higher food safety with enhanced food quality: a review
In recent years the consumer’s preference for highly convenient food possessing superior characteristics, high nutritional value with minimum...
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Effect of dehydration methods on pigment characteristics, bioactives profile and antioxidant potential of blue petals of Clitoria ternatea L.
Dehydration or drying is one of the most commonly used post-harvest procedures for effectively using edible flowers in food industries. Clitoria...
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Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial...
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Why Food Science?
This introductory chapter considers a range of elementary issues important for those interested in food science and food technology, including...
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Innovative freeze-thaw step prior to osmotic dehydration produces softer aonla candies
Aonla candy is a premier product valued high for its bioactive composition. Development of a soft aonla candy is always a challenge and candies often...
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Pulsed Vacuum Osmotic Dehydration (PVOD) of Fermented Beetroot: Modeling and Optimization by Response Surface Methodology (RSM)
Fermented beetroots can be osmotically dehydrated and then dried to make a nutritious snack known as fermented beet chips. To ensure the best product...
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The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying
Food unit operations refer to the engineering processes involved in transforming raw materials into desirable food products, taking into account the...
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Food Additives
Food additives are added to foods to achieve technological functions but some are incidental compounds. The aim of this chapter is to introduce...
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Physicochemical, calorimetry and spectroscopic properties of l-methionine and l-cysteine in presence of sodium based food preservatives
The preservation of various processed food items may alter the physicochemical characteristics as well as the structural properties of the various...
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Development of active biodegradable films based on bacterial cellulose/poly(vinyl alcohol) and antioxidant food complex for application in food packaging
Bacterial cellulose (BC) and poly(vinyl alcohol) (PVA) stand out among biodegradable polymers to be inserted in the food packaging sector; these can...
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Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century
The demand for high quality foods has steadily increased as response to market pressures and to other factors. The concept of food quality (FQ)...
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A Novel Synergistic Freezing Assisted by Infrared Pre-dehydration Combined with Magnetic Field: Effect on Freezing Efficiency and Thawed Product Qualities of Beef
The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing efficiency and thawed product quality was investigated....
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Synergistic effects on Cu, Zn and Al-based catalyst: tracking the change of active sites during glycerol dehydration
The highly selective reaction concerning catalytic glycerol dehydration to acetol was studied using Zn, Al and Cu oxide catalysts. The diffractograms...
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Impact of Osmotic Dehydration With/Without Vacuum Pretreatment on Apple Slices Fortified With Hypertonic Fruit Juices
The effects of concentrated fruit juices on mass transfer and enhancement of health-promoting properties of apple slices treated by an osmotic...
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Basic Considerations for Food Processing
Food processing is an ancient human activity that includes traditional methods like washing, heating and drying foodstuffs. The aim of this chapter...