Drying behaviour of apple particles was investigated in a laboratory type dryer. The effect of
drying air temperature, airflow velocity, initial height of layer, particles shape and size on the …

In this study, we evaluated the effects of ozone and chlorine washes on the inactivation of
Escherichia coli and Listeria innocua and on color pigments and antioxidant compounds of …

The Biot number informs researchers about the controlling mechanisms employed for heat
or mass transfer during the considered process. The mass transfer coefficients (and heat …

Convective drying is the most common drying method, and mathematical modelling of the
dewatering process is an essential part of it, playing an important role in the development …

The drying behaviour of carrot, parsley, red beetroot and onion slices of 5 and 10 mm
thickness was investigated in a convective dryer at a drying temperature of 50, 60 and 70 C …

The effect of drying temperature on the drying characteristics of tobacco was investigated
with different water content. The isothermal drying characteristics and kinetics of three kinds …

The performance of a tray dryer system for the parsley drying process was assessed using
energy and exergy analysis methods in this study. The drying temperature ranged from 40° …

Insufficient disinfection of fresh-cut spinach poses significant health risks, along with
potential issues like odor, color changes, and softening during short-term storage. To …

Dehydration operations are important steps in the food processing industry. The basic
objective in drying food products is the removal of water in the solids up to a certain level, at …

The objective of this study was to determine the number of stages of cone drying and
immersion that yield the maximum number of high quality seeds. Nine variants of the …