Add to ORKGFreeze drying has been a very successful technology in the food and pharma industries, particularly owing to the benefits it offers in terms of product quality. It is most recommended for high-value foods and those that contain heat-sensitive ingredients. Over the years, to meet industry requirements, several variants of the freeze-drying technology have been developed, even to meet specific drying applications. The process of freeze-drying is highly energy-intensive and time-consuming. Nevertheless, innovative techniques are available with the potential to produce products at reduced drying times and lower cost, while being environment-friendly and maintaining freeze-dried quality. This review summarizes advances in the application of infr...
The push for non-thermal food processing methods has emerged due to the challenges associated with t...
This paper aims to extend the field of application of the pressure rise test technique, from freeze ...
In the last decades, different non-thermal and thermal technologies have been developed for food pr...
Freeze drying has been a very successful technology in the food and pharma industries, particularly ...
The drying of foods is hugely important technique for the food industry and offers possibilities for...
This article reviews the recent developments in novel freezing and thawing technologies applied to f...
Dehydrating is one of the most common processes in industry. This process is implemented by various ...
Drying is very energy intensive process and consumes about 20-25% of the energy used by food process...
The study focused on reviewing modern and effective drying methods assisted by infrared radiation, m...
Freeze-dried food gained national attention recently from its use by high-altitude mountain climbers...
The push for non-thermal food processing methods has emerged due to the challenges associated with t...
Food freezing is a complex process, involving heat transfer and a series of physical and chemical ch...
Background: Drying is an important method to preserve food products. Although many traditional dryin...
International audienceFood freezing is a complex process, involving heat transfer and a series of ph...
Not AvailableIn recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, ...
The push for non-thermal food processing methods has emerged due to the challenges associated with t...
This paper aims to extend the field of application of the pressure rise test technique, from freeze ...
In the last decades, different non-thermal and thermal technologies have been developed for food pr...
Freeze drying has been a very successful technology in the food and pharma industries, particularly ...
The drying of foods is hugely important technique for the food industry and offers possibilities for...
This article reviews the recent developments in novel freezing and thawing technologies applied to f...
Dehydrating is one of the most common processes in industry. This process is implemented by various ...
Drying is very energy intensive process and consumes about 20-25% of the energy used by food process...
The study focused on reviewing modern and effective drying methods assisted by infrared radiation, m...
Freeze-dried food gained national attention recently from its use by high-altitude mountain climbers...
The push for non-thermal food processing methods has emerged due to the challenges associated with t...
Food freezing is a complex process, involving heat transfer and a series of physical and chemical ch...
Background: Drying is an important method to preserve food products. Although many traditional dryin...
International audienceFood freezing is a complex process, involving heat transfer and a series of ph...
Not AvailableIn recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, ...
The push for non-thermal food processing methods has emerged due to the challenges associated with t...
This paper aims to extend the field of application of the pressure rise test technique, from freeze ...
In the last decades, different non-thermal and thermal technologies have been developed for food pr...