Drying is a complicated process with simultaneous heat and mass transfer, and food drying
is especially very complex because of the differential structure of products. In practice, a food …

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …

The usefulness of three different mathematical models to simulate the drying kinetics of kiwi
fruits has been evaluated: two empirical models, the exponential and the Page models, and …

Ricinus communis or castor oil seed is an agricultural product which possesses a large
amount of proteins and lipids that could be useful in food and energy industries. Drying …

The seed of Hass avocado (Persea Americana Mill.), which is about 13% of the total weight
of the fresh fruit, is considered as an agricultural waste and discarded with no proper …

In the present study, a novel drying technique using a combination of ultrasound and
vacuum dehydration was developed to shorten the time for the drying of beef and chicken …

The use of low air temperatures (26–34° C) and relative humidities (19–68%) to dry thin-
layer samples of rough rice to the desired 12.5% moisture content was investigated. Drying …

Agricultural products are highly perishable and drying of the product after harvest has been
proved as one of the methods to minimize postharvest losses. Different studies have been …

The present work was an attempt to assess the effective moisture diffusivity, activation
energy, and energy consumption of rough rice in a batch fluidized bed dryer. Drying …

A method is proposed for the simultaneous determination of the effective diffusivity and
convective mass transfer coefficient in solids which can be considered as infinite cylinders …