Based on a short introduction to the dielectric properties of water and aqueous solutions, this
review summarizes current techniques of electromagnetic aquametry. The techniques …

A heat‐and mass‐transfer model was developed to simulate microwave and spouted‐bed
combined (MWSB) drying of diced apples, a hygroscopic porous material. A total gas …

The specific heat, thermal conductivity, thermal diffusivity and density of Brazilian orange
juice were determined between 0.34 and 0.73 (w/w) water content and with temperatures …

High fruit temperatures compromise fruit quality and cause production losses in the apple
industry. In south-eastern Australia, orchardists have begun investing in netting because of …

Heat and mass transfer during frying of food was analysed using the heat conduction
equation. The model developed assumes the presence of two regions, the fried and the …

A mathematical model of mass and heat transfer for vacuum far-infrared drying of potato
slices is introduced in this study on the basis of energy and diffusion equations. The finite …

A computational model capable of simulating heat and mass transfer in conjugate fluid-
porous domains is utilized to simulate forced convective drying. The material to be dried is …

The preservation of apples in cold storage relies deeply on understanding the thermal
dynamics governing their environment. Within packaging, apples engage in complex …

The mathematical models that describe the immersion-frying period and the post-frying
cooling period of an infinite slab or an infinite cylinder were solved and tested. Results were …

Fruit and vegetables are a rich source of many bio-active compounds from which value-
added nutraceuticals can be produced. The objective of this work was to estimate …