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 …

In this work, energy and quality attributes for deep bed drying of paddy were studied. Drying
experiments of freshly harvested paddy were conducted at different levels of drying air …

In the present work, the influence of microwave power and samples thickness on drying
behavior, moisture diffusivity and energy consumption of potato slices was studied. The …

Potato chips, traditionally prepared by conventional frying, are the most widely consumed
snack in the world; however, it has some health concerns associated. This work aims to …

The drying kinetics of pineapple was studied, and the model that best describes it was
selected. Pineapple slices were dried in a hot‐air oven at temperatures of 50, 60 and 70 C; …

In the present work, the kinetics of convective deep-bed drying of rough rice was
investigated at different conditions. The energy performance of the process was investigated …

In this study, a laboratory scale continuous-band microwave dryer was fabricated and used
for drying the paddy. The experiments were carried out at 3 microwave powers (90, 270, and …

The present work deals mainly with dehydration characteristics of onion slices. Microwave
power levels of 100, 350, 550 and 750 W was practiced to dry onion slices with thicknesses …

This work presented a review of energy requirement for drying sliced agricultural crops in
order to produce high quality and shelf-stable products. Work on the estimation of energy …

The enormous magnitude and variety of microwave applications in household, commercial
and industrial food processing creates a strong motivation for improving the energy …