The air drying kinetics of fresh and osmotically dehydrated fruits (apples) was determined.
Two sugars, glucose and sucrose, were used as osmotic dehydration agents. Three levels of …

The equilibrium moisture contents of Citrus reticulata leaves were measured by the
gravimetric static method. The equilibrium was achieved after 12days for desorption and …

Thin-layer drying characteristics of pistachio nuts were determined experimentally as a
function of temperature, relative humidity and air velocity. Six mathematical models (Page …

A simple mathematical model to describe the drying kinetics of potato cubes with hot air has
been developed. The influence of both air temperature and air flow rate on the drying of 1 …

A study was performed to observe the drying kinetics of barley dried in a spouted-bed drier
and to study the influence of the shape of a kernel assumed in the model on the estimated …

Onion slices were dried in a single layer of thickness varying from 1 to 5mm in the
temperature range of 50–70° C in a laboratory scale vacuum dryer. The effect of …

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 …

Drying kinetics of red chillies in a rotary dryer was determined within a temperature range of
50–65° C. The time required to dry 10· 5kg chillies (loaded to 75% of dryer volume) from an …