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    Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables
    (Springer, 2025) Sufer, Ozge; Koc, Gulsah Caliskan; Oztekin, Sebahat; Karabacak, Azime Ozkan; Su, Dianbin; Wang, Deqing; Pandiselvam, Ravi
    This research investigates the effects of various drying procedures and intensification technologies on the color profile of dried fruits and vegetables. The primary goal is to identify the most effective techniques for minimizing degradation, which is frequently caused by exposure to heat, oxygen, and longer drying durations, while retaining the original color of these products. Although conventional techniques like sun and hot air drying are often employed, enzymatic and non-enzymatic brownings usually cause a considerable loss of color. New technologies aim to better preserve the original color by cutting down on processing temperature and drying time. The paper also looks at the possibilities of hybrid drying approaches, which combine techniques such as infrared hot air drying and microwave hot air drying. These methods have been demonstrated to be especially successful in preserving color integrity and enhancing drying process effectiveness. The results highlight the vital significance that parameter optimization and drying technique selection play in maintaining the nutritional value and aesthetic appeal of dehydrated fruits and vegetables. This study emphasizes the significance of developing drying technologies to satisfy consumer desires for premium, aesthetically pleasing food goods, because color is a major factor in determining consumer acceptance and perceived product quality. With wider implications for food preservation and the food industry overall, this work helps to develop more effective and efficient drying processes by shedding light on how various drying techniques affect color retention.
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    Thawing frozen foods: A comparative review of traditional and innovative methods
    (Wiley, 2025) Koc, Gulsah Caliskan; Karabacak, Azime Ozkan; Sufer, Ozge; Adal, Samiye; Celebi, Yasemin; Kiyak, Berrak Delikanli; Oztekin, Sebahat
    Due to the changing consumer lifestyles, the tendency to adopt foods that require less preparation time and offer both variety and convenience has played a significant role in the development of the frozen food industry. Freezing is one of the fundamental food preservation techniques, as it maintains high product quality. Freezing reduces chemical and enzymatic reactions, lowers water activity, and prevents microbial growth, thereby extending the shelf life of foods. The freezing and thawing procedures directly impact the quality of frozen foods. The degree of tissue damage is determined by the freezing rate and the structure of the ice crystals that form during the freezing process. Generally, thawing occurs more slowly than freezing. During thawing, microorganisms, as well as chemical and physical changes, can cause nutrient damage. Thus, the goal of this review is to identify innovative and optimal thawing strategies. In order to save energy and/or improve quality, new chemical and physical thawing aids are being developed alongside emerging techniques such as microwave-assisted, ohmic-assisted, high pressure, acoustic thawing, and so on. In addition to discussing the possible uses of these technologies for the thawing process and their effects on food quality, the purpose of this study is to present a thorough comparative overview of recent advancements in thawing techniques.