BACKGROUND The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. METHODS The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture co...

Freeze-drying is one of the most expensive and energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce freeze-drying time decrease its consumption. The aim this work was analyze effect pulsed electric field (PEF), ultrasound (US), hybrid treatment (PEF-US) compare them with blanching (BL) on kinetics, consumption, greenhouse gasses emissio...

Cereal Chem. 80(1):30–34 Flours and starches from rough rice dried using different treatment combinations of air temperature (T) and relative humidity (RH) were studied to better understand the effect of drying regime on rice functionality. Rough rice from cultivars Bengal and Cypress were dried to a moisture content of 12% by three drying regimes: low temperature (T 20°C, RH 50%), medium tempe...

In this study, six various applications were performed to dry peach puree using methods of convective drying (CD), microwave (MW1, MW2 and MW3) combined convective-pulsed (CD+MW2 CD+MW3). Effect on time, color, pH, Brix micrographs evaluated. The data total time revealed that the maximum value was belonged “CD” (220 min). minimum obtained by “MW1” (10 By comparison color change (ΔE), highest va...

The production of dried snacks with high nutritional value represents a valid alternative to use the kiwifruit waste as undersized fruits, positive economic impact on entire chain. Therefore, this work aimed evaluate effect pulsed electric field - PEF (200 V/cm) and/or osmotic dehydration – OD pre-treatments drying kinetics (50, 60, 70 °C), texture, colour, and sensorial properties yellow snack...