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 …

Fresh foods like vegetables, fruits, and aquatic products have high water activity and they
are highly heat-sensitive and easily degradable. Dehydration is one of the most common …

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 …

The use of solar energy in recent years had reached a remarkable edge. The continuous
research for an alternative power source due to the perceived scarcity of fuel fossils is 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 is an essential process in the preservation of agricultural crops and in industries,
such as textile production, dairy processing, cement production, clay brick production, tile …

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 …

Characteristics of thin layer microwave drying of apple were evaluated in a laboratory scale
microwave dryer at 2450 MHz. The drying experiments were carried out at 200, 400 and 600 …

Drying techniques reduce post-harvest food deterioration. However, conventional drying
consumes 20–25% of the energy used in food processing industries. This work presents a …

A new semi-theoretical thin layer model for modeling the air drying of cocoa beans with
overnight tempering at ambient temperature was developed. The new model was a …