Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

The effects of alkali emulsion of ethyl oleate and air temperature (60, 70 and 75° C) on the
drying characteristics of sweet cherry were studied using a hot air dryer at a constant air …

Combined drying of hot air and microwave‐vacuum has been proposed as an alternative
method to improve the quality of dried mushrooms, especially the structural and textural …

In the present study, two indirect type solar dryers were designed, fabricated and
experimentally investigated, one is equipped with a conventional flat plate collector, and the …

Bakery products such as bread, cookies, biscuits, and cakes are a large family of popular
food products, consumed by a wide range of people all over the world, due to their varied …

Infrared-vacuum drying characteristics of button mushroom (Agaricus bisporus) were
evaluated in a combined dryer system. The effects of drying parameters, including infrared …

The aim of this study was to fit a new mathematical model on the thin layer drying curves of
fruits. Thin layer drying studies at different temperatures (60, 80 and 100° C) were carried …

Hyperspectral imaging (HSI) was utilised for the determination of moisture content of potato
slices with three thicknesses (5 mm, 7 mm, 9 mm) at three drying temperatures (50° C, 60° …

Energy saving and efficient drying model play important role in the extraction of high quality
Chinese medicinal materials. In this work, the gastrodia elata was subjected to hot air drying …