One of the earliest and most prevalent processing methods to increase the shelf-life of foods
is drying. In recent years, there has been an increased demand to improve product quality …

In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐
vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food …

As the main drying systems used in different industries, convective dryers are associated
with some elementary shortcomings. Combination of the systems and infrared power could …

Turmeric (Curcuma longa) was dried using evacuated tube solar dryer with and without
thermal energy storage to investigate the thermal performance of the dryer, drying …

The effects of hot air impingement drying (HAID), hot air drying with temperature and
humidity process control (HADTHPC), medium-and short-wave infrared drying (MSWID) …

The application of biomass drying can significantly lower the expenses related to handling,
and the conversion procedure, which can help improve the economics of biomass …

Apple slices were dried in a hybrid infrared-convective dryer. An experimental design was
applied to analyse drying kinetics due to the effect of infrared intensity and air temperature …

An infrared‐assisted hot air dryer was designed and developed for turmeric slices. The dryer
has been developed using an infrared heating source, heating coils, and blower. The total …

Resistance heating is unique to thermic food manufacturing applications, particularly getting
popularity across the food sector. Here, a prototype ohmic heating device over a capability of …

In the present research, response parameters such as specific energy consumption (SEC),
thermal efficiency (TE), energy efficiency (EF), drying time (DT), greenhouse gas (GHG) …