A review of thin layer drying of foods: theory, modeling, and experimental results
Drying is a complicated process with simultaneous heat and mass transfer, and food drying
is especially very complex because of the differential structure of products. In practice, a food …
is especially very complex because of the differential structure of products. In practice, a food …
A comprehensive review of thin-layer drying models used in agricultural products
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 …
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …
Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure
LZ Deng, XH Yang, AS Mujumdar, JH Zhao… - Drying …, 2018 - Taylor & Francis
Results of an experimental study are presented and discussed for pulsed vacuum drying
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …
Drying kinetics and quality changes during drying of red pepper
K Di Scala, G Crapiste - LWT-Food Science and Technology, 2008 - Elsevier
A mathematical model is proposed to simulate the process of drying of individual pieces of
red pepper under constant external conditions and to predict changes in some nutritional …
red pepper under constant external conditions and to predict changes in some nutritional …
A comprehensive review of mathematical modeling for drying processes of fruits and vegetables
Drying fruits and vegetables is a procedure of food preservation with simultaneous heat,
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …
mass, and momentum transfer, which increases the shelf life of the food product. The aim of …
Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating
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 …
and sugar-infused blueberries dried with a catalytic infrared (CIR) dryer. IR drying tests were …
Intermittent microwave–convective drying of red pepper: Drying kinetics, physical (colour and texture) and sensory quality
In this research, effectiveness of various microwave–convective drying treatments were
compared to convective air drying and commercial belt drying to establish the most …
compared to convective air drying and commercial belt drying to establish the most …
Design and performance evaluation of a Double-pass solar drier for drying of red chilli (Capsicum annum L.)
Performances of a new designed Double-pass solar drier (DPSD) were compared with
those of a typical cabinet drier (CD) and a traditional open-air sun drying for drying of red …
those of a typical cabinet drier (CD) and a traditional open-air sun drying for drying of red …
Vacuum drying kinetics of Asian white radish (Raphanus sativus L.) slices
JH Lee, HJ Kim - LWT-Food Science and Technology, 2009 - Elsevier
In this study, radish slices were dried as single layers with thickness of 4 and 6mm in the
ranges of 40–60° C of drying air temperature in a laboratory scale vacuum dryer. The effect …
ranges of 40–60° C of drying air temperature in a laboratory scale vacuum dryer. The effect …
Mathematical modeling of thin layer drying kinetics of stone apple slices.
K Rayaguru, W Routray - International Food Research …, 2012 - search.ebscohost.com
This study was conducted to investigate the effect of temperature on hot-air drying kinetics of
stone apple (Aegle marmelos correa) slices and to evaluate the best model predicting the …
stone apple (Aegle marmelos correa) slices and to evaluate the best model predicting the …