Sustainable Food Processing: 2nd Edition

Topic Information

Dear Colleagues,

The challenge of producing a safe, secure, nutritious supply of food with minimum impact on the environment is more relevant to the food industry than ever before. Currently, scientists are seeking new technological solutions to maximize the use of resources and increase energy efficiency during production, exploring new techniques to improve the nutritional value of food, and incorporate food industry by-products into food and feed. New, alternative energy sources are also being investigated, as well as biotechnological solutions for energy and food production. It has been recognized that food waste is generated throughout the whole food chain, from farm to table, and consumers should also be educated on how to better use food resources. Therefore, authors are encouraged to submit contributions addressing the following topics:

• Use of food industry by-products in the production of food;
• Extraction of bioactive components from food industry by-products;
• Use of food industry by-products in animal feed;
• Use of food industry by-products in biotechnological processes;
• Sustainable food supplements;
• Safety issues related to sustainable food production;
• Increase in energy efficiency in the production of food;
• Sustainable and biodegradable packaging for food;
• Sustainable food service;
• Biotechnology in food production;
• Use of food waste and food industry by-products in production of bioenergy;
• Circular economy in food business;
• Social dimension of food waste and better use of food resources;
• Food security.

Prof. Dr. Đurđica Ačkar
Prof. Dr. Ivana Flanjak
Topic Editors

Keywords

Participating Journals

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
Applied Sciences applsci	2.5	5.5	2011	19.8 Days	CHF 2400	Submit
BioTech biotech	3.1	4.8	2012	22.3 Days	CHF 1600	Submit
Foods foods	5.1	8.7	2012	14.9 Days	CHF 2900	Submit
Molecules molecules	4.6	8.6	1996	16.1 Days	CHF 2700	Submit
Processes processes	2.8	5.5	2013	16 Days	CHF 2400	Submit
Sustainability sustainability	3.3	7.7	2009	19.3 Days	CHF 2400	Submit

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All Applied Sciences BioTech Foods Molecules Processes Sustainability

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Open AccessArticle

Impact of Tissue Decay on Drying Kinetics, Moisture Diffusivity, and Microstructure of Bell Pepper and Strawberry

by Sindy Palma-Salgado, Luis Vargas, Taha M. Rababah and Hao Feng

Foods 2025, 14(19), 3401; https://doi.org/10.3390/foods14193401 - 1 Oct 2025

Viewed by 282

Abstract

This study investigates the potential to transform plant-based waste into a sustainable resource for animal feed through dehydration. Currently, research on the drying performance of decayed plant tissues remains scarce. To address this gap, we explored the use of a thermogravimetric analyzer (TGA) [...] Read more.

This study investigates the potential to transform plant-based waste into a sustainable resource for animal feed through dehydration. Currently, research on the drying performance of decayed plant tissues remains scarce. To address this gap, we explored the use of a thermogravimetric analyzer (TGA) as a precisely controlled convective drying method to evaluate the drying performance of decayed strawberries (ST) and bell peppers (BP), as models for high- and low-porous structures, respectively. Drying curves, moisture diffusivity, yeast and mold load, and microstructure of decayed plant tissues were evaluated. Our results showed that decayed BP and ST tissues dried up to 22% faster than fresh tissues, with a higher effective moisture diffusivity. Significantly higher yeast and mold counts (log CFU/g) were detected in decayed tissues, resulting in softening and deterioration of the plant tissues. Significant differences were found in the effective moisture diffusivity (D_eff) of bell pepper (BP) and strawberry (ST), with ST tissues exhibiting a greater degree of decay. The microstructural changes in the cell wall caused by decay influenced drying performance and mass transport kinetics, indicating that drying decayed plant tissues is less time-consuming than drying fresh food. These findings offer critical insights for designing drying processes that enhance the value of food waste. Full article

(This article belongs to the Topic Sustainable Food Processing: 2nd Edition)

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