Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time
data by using a suitable mathematical model or models. Several models were proposed for …

Orange peel is one of the main by-products from juice processing, and is considered as a
promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti …

This review paper mainly concentrates on mathematical models, simulations, and CFD
studies in the field of convective drying of fruits and vegetables. The purpose of this review is …

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 …

Avocado peel is one of the main by-products of avocado processing and is considered a
promising source of phenolic compounds with various bioactivities. The drying step is …

Drying, as a process of changing the moisture content and temperature of capillary-porous
materials, is a necessary step in many technologies. When predicting moisture changes, it is …

We studied the drying kinetics of sliced potatoes (Solanum tuberosum) using a tray dryer. An
experiment was conducted on how the drying rate was impacted by air temperature, sample …

This study presents the effect of different drying techniques (swirling fluidized bed drying
[SFBD], oven drying [OD], and freeze drying [FD]) on the drying kinetics, antioxidant …

Avocado peel is one of the main by-products of avocado processing and is considered a
promising source of phenolic compounds with various bioactivities. The drying step is …

The study evaluated the feasibility of applying computational intelligence methods as a non-
destructive technique in describing the drying behaviour of persimmon fruit using vacuum …