The influence of air temperature on drying kinetics of radish slices in a bench scale
convective tray dryer was examined experimentally and suitable drying model was …

The drying kinetics of pineapple was studied, and the model that best describes it was
selected. Pineapple slices were dried in a hot‐air oven at temperatures of 50, 60 and 70 C; …

This study presents the dehydration characteristics of the drying of the pineapple slice. Hot
air oven (60° C), microwave (100 W), microwave convective (600 W, 40° C) and freeze …

This study was conducted to investigate the eff ect of blanching treatment (98 C for 3 and 6
min) and air drying temperature of 40, 50 and 60 C on the thin layer drying characteristics …

Currently, there is a growing market demand for dehydrated green mango powder for the
development of value-added products. Preservation of green mangoes through drying is a …

Onion (Allium cepa L.) is one of the most perishable consuming vegetable in the world as an
aromatic seasoning and for its health promoting bioactive compounds. However, drying and …

An attempt was taken to investigate the effect of drying air temperature and slice thickness
on the drying kinetics and quality of bitter gourd (Momordica charantia) dried in a novel …

In the present study effects of pre-treatments such as blanching with hot water and
microwave, ethyl oleate dipping, and combinations of these treatments on drying …

In Indonesia, seaweed has a critical role in improving the welfare of coastal communities. As
a source of nutrition, seaweed consists of carbohydrate, protein, fat, fiber and ash, vitamin …

The study presents the effect of blanching, ultrasound, and ethanol pretreatments on the
drying characteristics and rehydration properties of carrot slices, comparison of modelling …