Freeze-drying, also referred to as lyophilization, is a process that involves freezing a substance at very low temperatures and then extracting liquid via sublimation, converting water from a solid to ...

Non-thermal food processing technologies – such as microwave drying – offer a number of functional benefits. But a new study conducted across three European countries has found consumers are resistant ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Industrial food production heavily relies on process air to handle and process raw materials, intermediate products, and final products. Compressed air is vital in various other process applications, ...