Food processing is a complex, multifaceted problem that requires substantial human
interaction to optimize the various process parameters to minimize energy consumption and …

Inspired by the functional behavior of the biological nervous system of the human brain, the
artificial neural network (ANN) has found many applications as a superior tool to model …

Ripe mango cubes were dried using different methods to process shelf-stable, nutrient-rich
and convenient snack. To develop nutritive dried mango cubes as snack (MCS) low …

Application of machine learning (ML)-based algorithms in food drying is an exciting and
innovative approach to advance the drying technology. In order to appropriately develop this …

Conventional hot air drying is an energy intensive technique which consumes around 15–
25% of national industrial energy in most of the countries. It also often results in …

High temperature and direct sunlight due to tropical climatic conditions in India causes
excessive heating in traditional solar dryer or open air sun drying process. Due to this, loss …

The concept of superheated steam (SS) was proposed over a century ago and has been
widely studied as a drying method. SS processing of cereals and cereal products has been …

In this study, the influence of drying temperature (40, 50, 60C) and airflow velocity (2 and 3
m/s) on drying onion was evaluated by a custom designed fluidized bed dryer equipped with …

Pungency is important characteristics of onion and during processing it is generally reduces.
Low pressure superheated steam drying (LPSSD) is gaining importance due to energy and …

This study was conducted to analyze the drying kinetics of carrot slices in
electrohydrodynamic (EHD) dryer at different electrode distances. Higher drying rate was …