A review on thin-layer drying-curve equations
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 …
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …
Drying of tomatoes and tomato processing waste: a critical review of the quality aspects
NS Bhatkar, SS Shirkole, AS Mujumdar… - Drying …, 2021 - Taylor & Francis
Tomatoes are a valuable highly perishable agricultural product that are dried on a large
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …
scale for extending shelf life. The drying of both tomatoes and tomato processing waste can …
[HTML][HTML] Drying characteristics of sardine fish dried with microwave heating
H Darvishi, M Azadbakht, A Rezaeiasl… - Journal of the Saudi …, 2013 - Elsevier
Fresh fish contains up to 80% of water. It is a highly perishable material and having a short
storage life. Therefore, the study of the drying kinetics of fish is necessary. In this study, the …
storage life. Therefore, the study of the drying kinetics of fish is necessary. In this study, the …
Convective drying of onion: Kinetics and nutritional evaluation
CL Mota, C Luciano, A Dias, MJ Barroca… - Food and bioproducts …, 2010 - Elsevier
The present work aimed, on one hand, to study of the drying of onions in terms of drying
kinetics, which was evaluated at 30° C, 50° C and 60° C. The experimental data was fitted to …
kinetics, which was evaluated at 30° C, 50° C and 60° C. The experimental data was fitted to …
[HTML][HTML] Study of the drying kinetics of pepper
The present study investigated the influence of microwave power on the drying kinetics,
energy consumption and drying efficiency of green pepper during microwave drying at 180 …
energy consumption and drying efficiency of green pepper during microwave drying at 180 …
[HTML][HTML] Mass transfer kinetics of pulsed vacuum osmotic dehydration of guavas
JLG Corrêa, LM Pereira, GS Vieira… - Journal of food …, 2010 - Elsevier
The effects of vacuum pulse and solution concentration on mass transfer of osmotically
dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL) …
dehydrated guava slices were studied. Kinetics of weight reduction (WR), water loss (WL) …
Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered
The effect of drying temperature, air velocity, and sample thickness on thin-layer air
impingement drying characteristics and quality of American ginseng slices in terms of color …
impingement drying characteristics and quality of American ginseng slices in terms of color …
[HTML][HTML] Overall quality of fruits and vegetables products affected by the drying processes with the assistance of vacuum-microwaves
A Figiel, A Michalska - International Journal of Molecular Sciences, 2016 - mdpi.com
The seasonality of fruits and vegetables makes it impossible to consume and use them
throughout the year, thus numerous processing efforts have been made to offer an …
throughout the year, thus numerous processing efforts have been made to offer an …
Thin layer drying kinetics of Gundelia tournefortii L.
D Evin - Food and bioproducts processing, 2012 - Elsevier
The literature surveyed revealed that the drying kinetics of Gundelia tournefortii has not
been investigated. In this study, mathematical modeling of the thin layer drying kinetics of G …
been investigated. In this study, mathematical modeling of the thin layer drying kinetics of G …
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review
Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They
are made from bio‐based materials such as polysaccharides, proteins, lipids, or their …
are made from bio‐based materials such as polysaccharides, proteins, lipids, or their …