Fresh leaves used for culinary and medicinal purposes are highly perishable by nature.
Quite often, post-harvest losses occur and there is noticeable deterioration in quality due to …

Infrared (IR) radiations are an important source of energy used in the food industry for a wide
range of applications such as drying, roasting, pasteurization, blanching, peeling, and …

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 …

Okra (Hibiscus esculentus L.) was dried using an infrared drier at radiation intensities of
0.167, 0.235, and 0.520 W/cm 2 and air velocities of 0.3, 0.5, and 0.7 m/s to determine its …

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 …

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 …

The influences of drying temperature, hot air velocity and thickness of peach slice on the
drying process were studied in a laboratory convective hot air dryer. The experimental data …

In this experimental study, the performance of an evacuated U-tube solar collector (ETSC)
combined with an indirect solar dryer is investigated, and the obtained results are compared …

An experimental study was performed to determine the thin layer drying characteristics in a
solar dryer with forced convection and under open sun with natural convection of long green …

Drying agricultural products consumes massive amounts of energy. The rapid depletion of
non-renewable energy sources, along with rising environmental concerns, are opening up …