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Open access Aug 2026

Effect of Temperature‐Controlled Microwave Drying on the Physicochemical and Microbiological Properties of Kefir Powder

In this study, the physicochemical and microbiological properties of kefir powders produced using a drying system modified by microwave temperature‐control (MTCM) and foam‐mat drying (FMD) were evaluated. The color parameters ( L , a , and b ) of the kefir powders ranged between 89.68–91.16, −1.54–(−4.48), an...

Melike Demirkol, Muhammed Taşova, Samet Kaya Dursun · 0 citations
Open access Sep 2026

Effect of Feed Moisture During Extrusion Processing on the Instant, Pasting, and Rheological Properties of Potato Starch

Starch is widely used in many food applications. However, the poor dispersibility of native potato starch (PS) in water poses some challenges. In this study, PS was extruded at different feed moisture contents (20%, 30%, 40%, and 50%) using a twin‐screw extruder to improve the dispersibility and instant properties. T...

S. Nain, S. Mudgal, Gurmeet Singh · 0 citations
Open access Sep 2026

Process Intensification of Unripe Plantain Peel UV-C-Assisted Hot-Air Drying Combined with Ultrasound and Oxalic Acid Pretreatments: Drying Kinetics, Microstructure, and Product Quality

The agro-industrial valorization of unripe plantain peels through flour production represents a sustainable strategy for waste reduction and nutrient recovery. This study investigated the process intensification of plantain peel drying by evaluating the combined effects of UV-C-assisted hot-air drying with ultrasound a...

Adriano S. H. de Souza, Eduarda M. de Souza, F. G. da Silva et al. · 0 citations
Sep 2026

The Impact of Microwave Treatment on Quality Characteristics of Starch From Sweet Potato ( Ipomoea batatas )

This study aimed to investigate the effects of microwave treatment on the functional, structural, thermal, and color properties of sweet potato starch to enhance its industrial applicability. Sweet potato starch was extracted using an alkali method and modified at microwave powers of 100, 300, 450, 600, and 900 W for...

S. S. Patil, Devayani M. Sabnis, Sunidhi V. Kulkarni et al. · 0 citations
Open access Oct 2026

Thermal Processing of Watermeal for High-Protein Gluten-Free Rice Bread: Effects on Functional and Quality Properties

Wolffia spp., commonly known as watermeal, is a nutrient-rich aquatic plant with potential as a sustainable food ingredient; however, its high moisture content (approximately 95%) necessitates effective drying to preserve product quality. This study evaluated hot-air oven and vacuum drying at 60 and 70 °C and subsequen...

Sunita Juaming, Clarica Clarica, Yuthana Phimolsiripol et al. · 0 citations
Open access Sep 2026

Comparative study of vacuum drying as an environmentally friendly technology on different types of mango: Drying kinetics, modeling, physical, and thermal properties

The objective of this study was to identify the characteristics of mangoes during vacuum drying, including drying kinetics, modeling, physical properties, and thermal properties. Drying was performed using vacuum technology at temperatures of 40–60 °C. In addition, this study investigated the differences between mango...

Haryati Haryati, Maharani Kusumaningtyas, Nursamsidar Nursamsidar et al. · 0 citations

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