Effect of Swell-Drying on Mango (Mangifera indica) Drying Kinetics

Article Engineering, Chemical

Phenomenological modeling of drying by starting-accessibility and water internal diffusion (SAWID); case of swell-drying of Tunisian thyme

Amira Khalfaoui et al.

Summary: This study examines the use of swell-drying process on thyme from two different origins, achieving improved drying efficiency with DIC treatment. Statistical analysis using DoE and RSM shows that DIC treatment significantly increases diffusivity and starting accessibility, leading to better drying performance compared to conventional hot air drying.

DRYING TECHNOLOGY (2022)

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Article Food Science & Technology

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

Junior Bernardo Molina-Hernandez et al.

Summary: This research evaluates the impact of atmospheric cold plasma (ACP) treatment on fungal spores in sundried tomatoes, and finds that longer treatment significantly reduces the population of bacteria and fungi. The ACP treatment also damages spore viability, affecting the cell wall and membrane. Additionally, ACP treatment increases the extractability of lycopene in the tomatoes, while not affecting the physicochemical properties and antioxidant activity.

FOODS (2022)

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Review Food Science & Technology

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

Bimal Chitrakar et al.

Summary: The COVID-19 pandemic has impacted the global food supply chain, requiring technological interventions to overcome these impacts. By using novel and smart technologies to reduce contact risks in the food processing process, it helps make food processing activities smarter, ultimately assisting the FSC in running more smoothly during the pandemic.

FOOD CONTROL (2021)

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Article Food Science & Technology