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 …

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 …

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 …

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 …

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 …

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 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 …

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 …

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 …

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 …