Drying behaviour of red apples was experimentally examined in a laboratory dryer at drying
temperatures of 55, 65 and 75° C and a constant air velocity of 2.0 m/s. Two pre-treatments …

In this study, tomato slices were dried at three different drying air temperatures (35, 40 and
45° C) and at 1 m/s air velocities by using a closed loop heat pump dryer (HPD). To explain …

In this study thin layer drying of tomato slices were investigated in the infrared dryer. Drying
rate increased with increasing temperature and reduction thickness and thus reduced the …

Drying behavior of green apples in a laboratory dryer was examined. Prior to drying, the
apples were cut in 8 mm thick slices, which were then treated with citric acid solution and …

The effect of air temperature, pretreatment with alkaline emulsion of ethyl oleate (AEEO) and
slice thickness on drying and rehydration characteristics of tomato slices was studied. Drying …

The drying behaviors of green peas were examined in a convection dryer for a temperature
range of 55–70° C with a constant air velocity of 2.1 m/s. The green peas were pretreated …

Pestil, pek çok farklı meyveden üretilebilen geleneksel bir meyve çerezidir. Karbonhidrat,
enerji, mineraller ve lif açısından zengin bir gıda maddesidir. Soğukta depolanmaya ihtiyaç …

The effect of blanching and slice thickness on drying characteristics of leek was studied.
Drying experiments were performed in a cabinet dryer. Drying time decreased with …

The effect of water‐blanching treatment and air temperature on drying kinetics of eggplant
slices were investigated at air temperatures (50, 60, 70 and 80C). Both the blanching and air …

Tomato (Lycopersicon esculentum) is an important vegetable used in cooking most local
foods in Ghana. At the peak season of harvesting, high loses are incurred because of the …