Drying is a complicated process with simultaneous heat and mass transfer, and food drying
is especially very complex because of the differential structure of products. In practice, a food …

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 …

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 …

Drying is one of the most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

The wine industry generates huge amounts of grape pomace as an industrial waste.
Recently, there has been much interest in the phenolic compounds of grape pomace …

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 …

Drying of garlic slices in thin-layer have been studied with Infrared (IR) at 0.075, 0.15, 0.225
and 0.3 W cm− 2 radiation intensity and 0.75 and 1.25 ms− 1 air flow velocity. The results …

In this study, double-pass solar air dryer (DPSAD) and infrared assisted double-pass solar
air dryer (DPSAIRD) were designed and tested. The effects of using infrared energy have …

Olive cake is an important agro industrial by-product with the dried cake being the input
material of many applications areas. In this research, the drying kinetics of olive cake during …

The production of tomato paste produces huge quantities of tomato pomace as a waste
product. Such a great amount of pomace waste would become a serious environmental …