Article by Our Faculty Member Dr. Nasım KIAN POUR Published in an SCI-Expanded Journal

An article entitled “Effect of ultrasound–ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics and rehydration” authored by Dr. Nasım KIAN POUR, a faculty member of the Department of Gastronomy and Culinary Arts, has been published in the January 2024 issue of the Q3-ranked, SCI-Expanded indexed International Journal of Food Engineering. The study provides valuable scientific insights into the effects of various pretreatment methods on drying kinetics and rehydration properties, contributing to the fields of food engineering and gastronomy research.