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 …

Food businesses in the European Union are preparing for a carbon-neutral future by
gradually transitioning to a circular way of operating. Building upon results from the EU …

Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

This study aimed to use the non-conventional microwave-assisted extraction (MAE) and
pressurized liquid extraction (PLE) techniques for recovering bioactive compounds from …

The inluence of different drying temperatures on the drying kinetics and quality of tomato
slices was studied. In particular, the effect of hot air temperature on the lycopene content …

Pomegranate juice processing produces large amount of peel as by-product or waste which
is a potential source of raw material for food and other bioprocessing industries. Drying the …

This study aims to determine the optimal microwave power and leaf size by evaluating the
drying kinetics model, considering visual appearance, and determining energy consumption …

The study investigated the influence of four microwave powers on the drying kinetics and
quality of tomato slices in a microwave‐vacuum dryer at vacuum pressures of 0.04, 0.05 and …

This research deals with the analysis process of thyme in a hybrid (solar‐electric) dryer. The
drying process was administered using three air velocities of 1, 1.5, and 2 m/s and four …