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 …

Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time
data by using a suitable mathematical model or models. Several models were proposed for …

The effect of blanching and drying temperature (50, 60 and 70° C) on drying kinetics and
rehydration ratio of persimmons under hot-air drying was investigated. It was observed that …

Researches about mathematical modeling of electrohydrodynamic (EHD) drying are rare. In
this study, hot air combined with electrohydrodynamic (EHD) drying behavior of thin layer …

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 acrylamide‐sodium acrylate hydrogel was synthesized by free radical polymerization of
the method of solution polymerization. Dynamic swelling tests were conducted at 25, 40, and …

Tomato (Lycopersicon esculentum L.) is one of the most popular vegetable crops grown all
over the world, both for fresh marketing as well as for processing industry (Espinoza, 1991) …

The use of ultrasound and vacuum to shorten the processing time and to improve the quality
of elephant apple (Dillenia indica) slices during drying was investigated. Preliminary studies …

Abstract Effects of freezing (at− 20,− 80 and− 196° C) before convective drying (at 50° C and
a flow rate of 1 m/s) on microstructure, texture, total polyphenol content (TPC) and …

The effect of osmotic dehydration (OD) pretreatments at different temperatures and
immersion times on drying characteristics, total phenolic content (TPC), total antioxidant …