RGB imaging with computer vision, near-infrared (NIR) spectroscopy, and near-infrared hyperspectral imaging (NIR-HSI) enable precision monitoring for smarter food drying processes NIR-HSI provides 3D ...

In a new study supported by the IAFNS Food Microbiology Committee, researchers found that a formulation containing ...

Efforts to prevent pathogenic contaminations such as salmonella in dry food processing facilities will take a step forward through new research from the University of Massachusetts Amherst describing ...

A surprising variety of foods can be sun-dried especially produce, which should be chosen for top quality, picked over, and washed well. Sun drying works best in areas such as the southwestern states ...

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 ...

Food processors and manufacturers transform raw materials into prepared products by performing a range of processes, including dry blending and emulsification. Industrial mixers and blenders meet the ...

Backed by the Institute for the Advancement of Food and Nutrition Sciences, new method uses significantly less water and is less flammable AMHERST, Mass. — Efforts to prevent pathogenic contaminations ...