This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …

Okra (Hibiscus esculentus L.) was dried using an infrared drier at radiation intensities of
0.167, 0.235, and 0.520 W/cm 2 and air velocities of 0.3, 0.5, and 0.7 m/s to determine its …

Drying behaviour of red apples was experimentally examined in a laboratory dryer at drying
temperatures of 55, 65 and 75° C and a constant air velocity of 2.0 m/s. Two pre-treatments …

A promising approach for the application of ultrasound to assist in convective food drying
was developed and tested in this study. The application of ultrasound is based on the …

Apple slices were dried in a hybrid infrared-convective dryer. An experimental design was
applied to analyse drying kinetics due to the effect of infrared intensity and air temperature …

Most conventional drying methods often result in significant degradation of food items' flavor,
color, and bioactive compounds due to the drying process. One of the effective drying …

In this study, three different apple cultivars were dried using five different drying methods
and moisture ratio (MR), moisture content (MC) and drying rate values were determined …

Drying behavior of green apples in a laboratory dryer was examined. Prior to drying, the
apples were cut in 8 mm thick slices, which were then treated with citric acid solution and …

BACKGROUND Drying is one of the most important post‐harvest processes in order to
ensure that the products harvested in certain periods are consumed throughout the year. In …

Freeze drying is the best drying technology regarding quality of the end product but it is an
expensive method and the high costs of process limit its application to industrial scale. At the …