In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐
vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food …

Application of machine learning (ML)-based algorithms in food drying is an exciting and
innovative approach to advance the drying technology. In order to appropriately develop this …

The main purpose of this study was to develop and apply an adaptive neuro-fuzzy inference
system (ANFIS) and Artificial Neural Networks (ANNs) model for predicting the drying …

Today, global warming as a consequence of consuming fossil fuels has become a global
concern. Fossil fuels used in power plants to generate power have the highest contribution …

In this study, different drying conditions were investigated on quality and thermodynamic
properties of almond kernel. Experiments were performed using a convection dryer with …

The simultaneous transfer of mass and heat in the drying process has turned it into a
complicated process with respect to mass transfer and moisture removal. A hot-air dryer …

In this study, the drying kinetics of walnuts was investigated including specific energy
consumption (SEC), shrinkage, and walnut kernels' color in two dryers, namely ultrasonic …

Dried fruits are important, healthy and popular snacks, despite the limited information on
their nutritional profiles and phytochemical composition. The present work was aimed to …

The thin-layer convective-infrared drying behavior of white mulberry was experimentally
studied at infrared power levels of 500, 1000 and 1500 W, drying air temperatures of 40, 55 …

Modern physical field technologies mainly include microwave, radio frequency, infrared
radiation, ultrasound, pulsed electric field, and so on. Nowadays, the application of physical …