Shrinkage of foodstuffs is a common physical phenomenon observed during different
dehydration processes. These changes affect the quality of the dehydrated product and …

This work aims to develop an evacuated tube solar-electric hybrid drying setup and enhance
its performance using evacuated collector and photovoltaic systems. The setup performance …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

The thin-layer drying characteristics of garlic slices (2–4 mm) were investigated for a
temperature range 50–90° C, a relative humidity range 8–24%, and an airflow range 0.5–1 …

ABSTRACT A review of the recently reported moisture diffusivity experimental data in food
materials is presented in this work. Values are classified and analysed statistically to reveal …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

As the most abundant and the only naturally occurring inorganic liquid material on Earth,
water is known to exhibit unique and anomalous behavior. Held together by a random and …

In order to successfully produce food products with maximum quality, each stage of
processing must be well-designed. Unit Operations in Food Engineering systematically …

Pestil, a well known fruit leather in Turkey, was prepared from boiled grape juice and starch
mixture by using traditional technique. Drying of pestil was carried out by hot air drying and …

Para la obtención industrial de alimentos de máxima calidad, cada una de las etapas que
conforman un determinado proceso industrial debería estar diseñada de un modo …