In fact, the ultrasound technology was successfully used to enhance the hydration process of foods. However, it was studied only for a small number of grains, such as sorghum grains12, navy beans13, chickpeas14, common beans15and corn kernels16, as well as on the rehydration of other kind ...
Cruess reported the necessity of blanching vegetables prior to freezing. The industry has advanced steadily since. In 1930 June peas and spinach were the first commercially available frozen vegetables, making their debut in Massachusetts supermarkets. A shortage of tin for cans during World War ...