Food products are dried to improve their shelf-life, reduce packaging costs, lower shipping
weights, enhance appearance, to attempt to encapsulate original flavor and maintain …

With the growing global population, the need for food is expected to grow tremendously in
the next few decades. One of the key tools to address such growing food demand is …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

A hybrid solar-biomass fluidized bed drying system was designed, evaluated and
developed. The system was comprised of a fluidized bed, a solar collector, and a biomass …

It is very important to monitor characteristics of fruits (eg volume, shrinkage and porosity)
during drying. There is lack of study in comparing different methods to measure dried …

Drying is a main process of conservation used for cocoa beans and it is so essential to
control its drying parameters. In this study, shrinkage, density, porosity, and heat and mass …

This study is concerned with the performance and economic analyses on solar-assisted heat
pump fluidised bed dryer integrated with biomass furnace for rice drying. The dryer …

The aim of this paper is to report potato moisture diffusivity data determined from
experimental convective drying kinetics. Two different methods have been applied to …

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 …

The purpose of this study was to determine the influence of the internal structure of dried
apples on such physical properties as density, porosity, or shrinkage. Apple slices were …