Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are
flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers …

The application of computational fluid dynamics (CFD) in the area of spray drying of food
ingredients is reviewed. The results from previous studies have shown that CFD can be …

Hot air and vacuum drying were performed to investigate changes in the moisture content,
hardness, l-ascorbic acid content, antioxidant activity, and surface color of kiwifruit samples …

Spray drying is the prime process for many years for manufacturing food powders. Dairy
powders are one of the main products consumed worldwide. There has been a stream of …

Pear fruit leathers were prepared by drying a mixture of pear juice concentrate, pectin, corn
syrup, and water at 70° C for 8 h. The effects of ingredients on texture, color, microbial …

Drying characteristics and l-ascorbic acid changes of a kiwifruit slice (10mm) were
investigated during hot air drying at four temperatures ranging from 40 to 70° C. A …

In this paper we undertake an experimental and numerical study on heat and mass transfer
analysis during drying of kiwi fruits. In the experimental part, the effects of various drying …

Our aim was to evaluate the qualitative properties of kiwifruits produced by refractance
window (RW) as a novel drying method. The effects of slice thicknesses (0.8, 1.6 and 2.4 …

In this article, the development of a reaction engineering approach (REA) to modeling air
drying of thin-layer materials or solids droplet/particles, a 10-year-old approach, is critically …

Drying kinetics behavior and energy parameters of untreated and chemically treated sludge
were evaluated in this study. The fixed bed isothermal drying of sewage sludge was …