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 …

This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …

In recent years, very many incidences of contamination with aflatoxin B1 (AFB1) in pistachio
nuts have been reported as a major global problem for the crop. In Europe, legislation is in …

The effects of drying temperature on the drying time, color and thin‐layer drying model were
investigated. The moisture ratios changes during the drying time were compared by 38 …

Conventional hot air drying for pistachio nuts results in high energy consumption and low
product quality. To develop advanced drying methods based on microwave (MW) and radio …

The purpose of this research was to determine the drying characteristics of Uzun variety
pistachios in a convectional dryer with air velocity of 1 m/s at 50, 55, 60, and 65° C. Through …

First convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Morocco,
using partially indirect convective dryer, was performed. The experimental design combined …

In this study, the drying characteristics of hawthorn fruits were examined in a laboratory
scale hot‐air dryer at an air velocity of 0.8 m/s and air temperature in the range of 50–70C …

The effect of different drying procedures on the quality characteristics of Pistacia atlantica
subsp. kurdica is addressed in this work. Using five different drying methods include …

The aim of this research was to increase the application of different osmotic dehydration
solutions to decrease the drying time, and decrease the loss of quality after drying and …