Mathematical modelling of convective drying of fruits: A review
AM Castro, EY Mayorga, FL Moreno - Journal of food engineering, 2018 - Elsevier
The convective drying of fruits is the most implemented drying technique to stabilize fruits
and to increase their shelf life. The mathematical modelling of drying is a useful tool in …
and to increase their shelf life. The mathematical modelling of drying is a useful tool in …
A comprehensive review of thin-layer drying models used in agricultural products
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 …
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …
Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices
JK Yan, LX Wu, ZR Qiao, WD Cai, H Ma - Food chemistry, 2019 - Elsevier
In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared
radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices …
radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices …
Infrared heating in food drying: An overview
MH Riadh, SAB Ahmad, MH Marhaban… - Drying technology, 2015 - Taylor & Francis
This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …
A review on thin-layer drying-curve equations
This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices
ML Rojas, PED Augusto - Innovative food science & emerging technologies, 2018 - Elsevier
Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR)
drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment) …
drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment) …
Fundamentals of infrared heating and its application in drying of food materials: A review
SB Pawar, VM Pratape - Journal of food process engineering, 2017 - Wiley Online Library
Drying is an energy‐intensive unit operation in chemical, food and allied industries. It is
always desired to have low energy consumption for drying operation without compromising …
always desired to have low energy consumption for drying operation without compromising …
A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativa L.)
ASM Roknul, M Zhang, AS Mujumdar… - Drying Technology, 2014 - Taylor & Francis
This article presents experimental results and analysis of four drying methods, viz. hot air
drying (AD), hot air-assisted radio frequency drying (ARFD), infrared drying (IRD), and …
drying (AD), hot air-assisted radio frequency drying (ARFD), infrared drying (IRD), and …
The drying kinetics of seeded grape in solar dryer with PCM-based solar integrated collector
G Çakmak, C Yıldız - Food and bioproducts processing, 2011 - Elsevier
This paper presents a novel type of dryer for experimentally evaluating the drying kinetics of
seeded grapes. In the developed drying system, it has been particularly included an …
seeded grapes. In the developed drying system, it has been particularly included an …
Combined Infrared-Convective Drying of Murta (Ugni molinae Turcz) Berries: Kinetic Modeling and Quality Assessment
L Puente-Díaz, K Ah-Hen, A Vega-Gálvez… - Drying …, 2013 - Taylor & Francis
Murta (Ugni molinae Turcz) berries were dried under convective and combined convective-
infrared conditions at 40, 50 and 60° C and 400–800 W in order to determine the drying …
infrared conditions at 40, 50 and 60° C and 400–800 W in order to determine the drying …