Knowledge of the sorption properties of foods is of great importance in food dehydration,
especially in the quantitative approach to the prediction of the shelf life of dried foods …

Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …

The diffusion–sorption drying model has been developed as a physics‐based way to model
the decreasing drying rate at low moisture contents. This new model is founded on the …

The moisture sorption isotherms of potato were determined using a gravimetric static method
at 30, 45 and 60° C, and over a range of relative humidities. The isotherms exhibited Type II …

Edible films were developed from the solid residue of the processing of whole fruits and
vegetables. The solid residue, processed into flour (FVR flour) was chemically and …

In the field of radioactive waste management the concrete structures are expected to
undergo significant heating due to the waste thermal power and significant drying (in the …

This paper presents a mathematical model for optimal design of a solar-assisted drying
system for drying bananas. The optimization model consists of a simulation model of a solar …

The aim of this research was to study and model the kinetics of the hot-air drying of Aloe
vera (Aloe barbadensis Miller) and to evaluate the influence of temperature on the kinetic …

Moisture sorption isotherms are valuable tool for prediction of the stability and shelf-life of
agricultural products. The aims of this work were to determine sorption isotherms of four …

Thermo-hydro-mechanical coupling is relevant in various natural processes and
engineering applications involving clay soils. It can affect slope deformations and stability …