This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

An infrared assisted with hot air dryer (IRHAD) was designed and developed to retain the
quality of turmeric during drying. Drying experiments were conducted at three different mode …

Three drying methods, including far infrared drying, infrared convection drying, and
ultrasonic pretreatment assisted far infrared drying, were adopted in the drying of ginger …

The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared
radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient …

The present work aimed, on one hand, to study of the drying of onions in terms of drying
kinetics, which was evaluated at 30° C, 50° C and 60° C. The experimental data was fitted to …

Fruit processing and preservation technologies must keep fresh-like characteristics while
providing an acceptable and convenient shelf life as well as assuring safety and nutritional …

The drying kinetics of peppermint leaves was studied to determine the best drying method
for them. Two drying methods include hot-air and infrared techniques, were employed …

Drying kinetics of apple slices were investigated experimentally for varying values of the
drying air parameters including temperature, velocity and relative humidity. Experiments …

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 …