Bandar Alfaifi

King Saud University | KKUH · Department of Agricultural Engineering

Phytosanitary/quarantine regulations for many countries require that certain dried fruit be disinfected prior to export; however, current technologies involve the use of toxic chemicals and conventional thermal methods are either undesirable or cause loss of volatile components, browning and texture change. Newer physical methods including dielectr...

This comprehensive study delves into advanced dehydration techniques and processing technologies in the realm of coffee manufacturing. It offers a comparative analysis of these techniques, specifically focusing on green coffee beans and instant coffee production. The examination encompasses the pivotal steps of grading, roasting, grinding, extracti...

Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetration force, and texture profile) were studied. In general, our results revealed significant difference...

The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and m...