Modeling the thin‐layer drying of fruits and vegetables: A review
The drying of fruits and vegetables is a complex operation that demands much energy and
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …
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 …
Effects of hybrid (microwave-convectional) and convectional drying on drying kinetics, total phenolics, antioxidant capacity, vitamin C, color and rehydration capacity of …
Sour cherries were dried by convectional (CD) at 50, 60, and 70° C and by hybrid (HD;
microwave-convectional) drying at 120, 150, and 180 W coupled with hot air at 50, 60, and …
microwave-convectional) drying at 120, 150, and 180 W coupled with hot air at 50, 60, and …
Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods
Abstract Effects of different drying methods (open-sun, shade, greenhouse, microwave
(300− 600 W), air-convective (60− 80° C) and freeze drying) on drying kinetics, biochemical …
(300− 600 W), air-convective (60− 80° C) and freeze drying) on drying kinetics, biochemical …
[HTML][HTML] Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas
WP Da Silva, CM e Silva, FJA Gama… - Journal of the Saudi …, 2014 - Elsevier
Banana is a fruit produced in most tropical countries. According to the literature, the post-
harvest loss is about 40% of the production. To reduce the losses, an alternative is to dry the …
harvest loss is about 40% of the production. To reduce the losses, an alternative is to dry the …
Comparative assessment of energy analysis, drying kinetics, and biochemical composition of tomato waste under different drying conditions
N Çetin - Scientia Horticulturae, 2022 - Elsevier
Food industry generates devastating amount of waste, and it is not easy to handle such
huge quantities. Tomato industry also generates tons of waste materials and drying is …
huge quantities. Tomato industry also generates tons of waste materials and drying is …
Evaluation of drying models of apple (var. Ligol) dried in a fluidized bed dryer
A Kaleta, K Górnicki, R Winiczenko… - Energy Conversion and …, 2013 - Elsevier
Three new drying models were formulated. The developed models are various modifications
of the Page model. The models were used to describe the drying behaviour of apple (var …
of the Page model. The models were used to describe the drying behaviour of apple (var …
Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process
NC Santos, RLJ Almeida, GM da Silva… - Innovative Food Science …, 2020 - Elsevier
The present work aims to evaluate the influence of sonication pre-treatment on the drying
kinetics of guava circular slices in electric oven. Circular guava slices with 6.0 mm thickness …
kinetics of guava circular slices in electric oven. Circular guava slices with 6.0 mm thickness …
A preliminary study: kinetic model of drying process of pumpkins (Cucurbita moschata) in a convective hot air dryer
Drying of pumpkin (Cucurbita moschata) was investigated experimentally using a hot air
convective dryer. 30 samples of pumpkin with thickness of 2 mm and 4 mm were subjected …
convective dryer. 30 samples of pumpkin with thickness of 2 mm and 4 mm were subjected …
Modelling the mid-infrared drying of sweet potato: kinetics, mass and heat transfer parameters, and energy consumption
This study investigated the drying kinetics, mass and heat transfer characteristics of sweet
potato slices (0.4–0.6 cm thickness) during drying based on mid-infrared experimental set …
potato slices (0.4–0.6 cm thickness) during drying based on mid-infrared experimental set …