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 …

Jujube slices were pretreated by cold plasma for 15, 30, and 60 s on each side, followed by
hot air drying at 50, 60, and 70° C. Scanning electron microscopy investigation indicated that …

Drying kinetics and quality of Monukka seedless grapes were investigated in an
impingement dryer under different drying temperatures (50, 55, 60 and 65° C) and air …

Seedless grapes blanched by high-humidity hot air impingement blanching (HHAIB) at
different temperatures (90, 100, 110, and 120° C) and several durations (30, 60, 90, and 120 …

We evaluated the finished product quality and infrared (IR) drying characteristics of fresh
and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were …

This study was conducted to determine the effective moisture diffusivity of walnuts for the
understanding of drying mechanism and improved drying simulation. The drying …

The effects of SSB (superheated steam blanching) time (0, 3, 6, 9 and 12 min) and drying
temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air …

In this paper we undertake an experimental and numerical study on heat and mass transfer
analysis during drying of kiwi fruits. In the experimental part, the effects of various drying …

The present work presents a thermodynamic performance analysis of a solar dryer with an
evacuated-tube collector. Drying experiments for apples, carrots and apricots were …

The effects of air temperature (40, 50 and 60C), air velocity (3.0, 8.0 and 13.0 m/s) and air
relative humidity (10, 20 and 40%) on air impingement drying characteristics of carrot cubes …