Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …

This article presents a comprehensive review of almost all existing applications of fuzzy logic
in drying technology to solve problems of nonlinear modeling, simulation, pattern …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

The drying characteristics of tomatoes were investigated at 55, 60, 65 and 70° C with air flow
rate of 1.5 m/s. Prior to drying, tomatoes were subjected to dipping in alkaline ethyl oleate …

Drying of grape seeds representing waste products from white wine processing (Riesling),
red wine processing (Cab Franc), and juice processing (Concord) was studied at 40, 50, and …

Air-drying characteristics of pumpkin slices were investigated in a laboratory scale hot-air
dryer. The thin-layer drying was carried out under three air temperatures of 50, 55 and 60° C …

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 …

A convective drying process was optimized as strategy to produce dehydrated ingredients
with high antioxidant capacity; using Hass avocado byproducts (peels and seeds). Studied …

This study involves experimental works on drying of tomatoes in a tray dryer covering
different variables like power of heater and air flow velocity. The data are modeled using …

The color change kinetics of American ginseng (Panax quinquefolium) slices were
investigated in an air impingement dryer under different drying temperatures (35, 45, 55, and …