Grain drying is a vital operation in preparing finished grain products such as flour, drinks,
confectioneries and infant food. The grain drying kinetics is governed by the heat and mass …

Microwave is a form of electromagnetic radiation that has high penetration and heating
efficiency in food processing. Uneven heating is the main problem of microwave processing …

Barley malt is widely used in food and beverage industries. Although microwave drying can
be an interesting alternative for stabilization, it has been traditionally processed by …

In this work, the microwave drying of amaranth seeds at different temperatures has been
studied. The main objective of this study is to evaluate the effect of temperature on three key …

In the hydrometallurgical process of zinc production, the residue from the leaching stage is
an important intermediate product and is treated in a Waelz kiln to recover valuable metals …

Starchy staples are the main source of energy for most of the global population, and future
growing populations and limited arable land areas dictate that reducing post-harvest losses …

Drying is the oldest and traditional methods of food preservation and is the most widely used
technique of preservation, which converts the food into light weight, easily transportable and …

Post-harvest loss significantly impacts food security, economy, and the overall health of the
entire population. About 30% of fresh produce is lost after harvest every year. Physical …

This study investigates the effectiveness of microwave-assisted hot air drying (MAHD) on
corn drying process, water migration, dielectric properties, microstructure, and quality …

Energy consumption performance evaluation of an industrial grain dryer is an essential step
to check its current status and to put forward suggestions for more effective operation. The …