The drying of fruits and vegetables is a complex operation that demands much energy and
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …

Drying operations can help in reducing the moisture content of food materials for avoidance
of microbial growth and deterioration, for shelf life elongation, to minimize packaging and …

A numerical model for non-steady heat and mass transfer during convective drying of
cylindrical quince slices, with axis parallel to the air flow, is developed. The model is based …

In recent years, using intermittent microwave (IM) to dry foodstuffs has been taken into
consideration as one of the new drying methods in food industry. The aim of this research …

In the present study, moisture content evolution of cylindrical quince slices during convective
drying was modelled by using artificial neural networks (ANN). Quince slices with an …

Refractance window drying is an innovative technology belonging to the fourth generation of
drying technologies that could enhance the quality of the dried product and improve the …

The solar assisted heat pump drying (SAHPD) system offers energy saving, environmental
protection, and sustainability benefits and has been widely used in recent years. However …

Purpose This paper presents advances in drying systems made through research and
development. The advances have borne novel technologies that have improved energy use …

Electrohydrodynamic is one of the new methods of drying with low energy consumption,
which has attracted much attention from the investigators in recent years. In this study, the …

In this study, the ohmic heating system was used as a novel application for osmotic
dehydration of quince. After osmotic dehydration, samples were dried by microwave. In this …