Foods,
Journal Year:
2023,
Volume and Issue:
12(23), P. 4255 - 4255
Published: Nov. 24, 2023
Sea
buckthorn
is
a
kind
of
berry
rich
in
nutritional
and
industrial
value.
Due
to
its
thin
skin,
juicy
pulp,
short
shelf
life,
it
usually
preserved
via
freezing
methods
or
directly
processed
into
sea
puree
after
harvest.
It
can
also
be
dried
products
such
as
fruit,
freeze-dried
powder,
oil.
This
review,
therefore,
provides
an
overview
the
existing
state
drying
high-quality
processing
buckthorn.
The
effects
different
pretreatment
techniques
on
characteristics
quality
problems
superior-quality
are
summarised.
development
trend
ways
achieve
indicated.
These
mainly
related
following:
(1)
application
combined
find
balance
between
economy,
ecology,
efficiency;
(2)
Introducing
new
online
measurement
control
technology
equipment;
(3)
Optimising
process
form
complete
chain
develop
deep-processing
industry.
Foods,
Journal Year:
2025,
Volume and Issue:
14(3), P. 468 - 468
Published: Feb. 1, 2025
This
study
investigated
the
effects
of
unconventional
solutions
on
osmotic
dehydration
oranges.
These
included
xylitol,
fruit
concentrates
(strawberry,
cherry,
orange),
rosehip
juice,
and
sucrose.
The
examined
kinetics,
dry
matter,
total
soluble
solids,
water
activity,
color,
texture,
sugars,
vitamin
C,
polyphenols,
carotenoids,
antioxidant
potential,
alongside
microstructural
observations.
results
indicated
that
time
(3
h)
significantly
influenced
oranges’
physical
chemical
properties.
Cherry
strawberry
concentrate
caused
greatest
color
changes,
enhancing
dried
product’s
visual
appeal.
Oranges
dehydrated
with
exhibited
highest
polyphenol
content
(2909
mg
chlorogenic
acid/100
g
d.m.)
potential
(11.0
TE/d.m.),
while
solution
yielded
C
levels
(80.27
g/100
d.m.),
followed
by
(62.32
orange
(47.67
concentrates.
findings
highlight
benefits
using
juices
in
dehydration.
resulted
a
reduction
hardness
sliced
from
0.65
N
to
range
0.36–0.60
N,
except
for
concentrate,
which
value
(0.72
N).
Key
parameters,
such
as
efficiency,
were
more
favorable
compared
those
sucrose
samples.
organoleptic
assessment
recommended
xylitol
maintaining
sweetness
without
altering
taste
or
smell,
whereas
juice
scored
lowest
due
its
foreign
smell.
Overall,
enhanced
nutritional
sensory
attributes
oranges
allowing
penetration
bioactive
compounds,
making
them
superior
fresh
raw
material
tested
parameters.
Applied Sciences,
Journal Year:
2025,
Volume and Issue:
15(9), P. 4964 - 4964
Published: April 30, 2025
This
study
explores
the
combined
use
of
convective
and
infrared
drying
(CIRD)
for
bread
slices,
utilizing
advanced
MEMS
sensors
to
monitor
temperature,
moisture,
rates
in
real
time,
optimizing
efficiency,
energy
use.
The
dehydration
kinetics
1
cm
thick
slices
under
a
controlled
CIRD
method
was
used.
analyzes
rate
(water
loss
speed,
WLS)
efficiency
(EE)
using
sensor
technology.
IR
used
150
W
lamps
at
7
15
cm,
while
involved
60
°C
hot
air
3
m/s.
Sensor
data
aligned
with
gravimetric
measurements.
most
energy-efficient
model
lamp
(0.645
kWh,
21.572
kWh/kg
water
removed)
but
had
longest
time
(220
min
cm).
least
efficient
250
(EE
=
32.734
kWh/kg).
These
results
are
statistically
significant
can
be
applied
industrial
bakery
processes,
helping
manufacturers
reduce
costs,
adopt
sensor-driven
process
control
enhanced
sustainability.
model,
which
uses
placed
above
being
dried,
represents
effective
optimization
strategy.
Journal of Food Process Engineering,
Journal Year:
2025,
Volume and Issue:
48(2)
Published: Feb. 1, 2025
ABSTRACT
This
research
examines
the
intricate
interplay
between
novel
drying
techniques
and
rehydration
processes,
emphasizing
their
influence
on
food
quality
behavior.
Advanced
methods
such
as
electromagnetic
radiation
(microwave
infrared),
ultrasound,
heat
pump
drying,
low‐pressure
superheated
steam,
high
hydrostatic
pressure,
pulsed
electric
fields,
ohmic
heating
were
evaluated.
Additive
manufacturing
techniques,
including
3D
4D
printing,
nanotechnology's
role
in
enhancing
properties
explored.
The
study
expressed
that,
like
freeze‐drying
microwave‐assisted
vacuum
significantly
preserved
microstructural
integrity
porosity,
enabling
higher
capacities.
For
example,
freeze‐dried
samples
exhibited
up
to
a
9–10
fold
faster
rate,
compared
traditional
air‐dried
methods.
Mechanistically,
capillary
action,
cellular
structures
identified
critical
drivers
of
improved
performance.
Emerging
field
ultrasound
enhanced
water
diffusion
minimized
structural
damage,
further
optimizing
efficiency.
Insights
into
parameters
medium,
temperature,
liquid–solid
ratio
modeled
predict
enhance
product
reconstitution
quality.
findings
underscore
potential
integrating
sustainable
practices
advanced
technologies
revolutionize
processing
by
reducing
energy
consumption,
minimizing
waste,
achieving
superior
These
innovations
position
significant
step
forward
for
industry
applications.
Foods,
Journal Year:
2025,
Volume and Issue:
14(7), P. 1167 - 1167
Published: March 27, 2025
This
study
presents
a
Life
Cycle
Assessment
(LCA)
of
berry
production
system
using
osmotic
dehydration
and
edible
coating
to
extend
the
shelf
life
improve
nutritional
value.
The
goal
is
evaluate
environmental
impacts,
identify
hotspots,
propose
improvements.
Osmotic
main
contributor
impact,
particularly
due
energy
resources
required
by
apple
juice
as
agent.
It
contributes
up
0.64
kg
CO2
eq.
per
blueberries,
1.36
raspberries,
0.66
strawberries.
coating,
however,
has
minimal
impact
its
low
consumption
biodegradable
materials.
Packaging
lower
carbon
footprint
but
more
fossil
fuel
depletion
human
toxicity.
Raspberries
show
highest
health
(3.5
×
10-6
DALY/kg)
ecosystem
(9.5
10-8
species.yr/kg),
followed
strawberries
(1.78
DALY/kg,
4.97
species.yr/kg)
blueberries
(1.7
5.1
highlighting
greater
costs
raspberries.
Despite
burden
dehydration,
it
offers
economic
benefits
extending
life,
reducing
losses,
improving
supply
chain
efficiency,
enhancing
product
quality,
which
leads
higher
prices
profit
margins.
concludes
that,
while
impacts
should
be
optimized,
logistical
make
promising
preservation
solution.
Further
research
into
eco-friendly
practices
recommended
reduce
ecological
maintaining
commercial
advantages.
