A review of thin layer drying of foods: theory, modeling, and experimental results
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 …
is especially very complex because of the differential structure of products. In practice, a food …
Multiscale modeling of food thermal processing for insight, comprehension, and utilization of heat and mass transfer: A state-of-the-art review
J Li, Y Deng, W Xu, R Zhao, T Chen, M Wang… - Trends in Food Science …, 2023 - Elsevier
Background Food materials have typical heterogeneity of microstructure and physical
properties, which brings difficulty in accurately determining the variable heat and mass …
properties, which brings difficulty in accurately determining the variable heat and mass …
[图书][B] Handbook of industrial drying
AS Mujumdar - 2006 - taylorfrancis.com
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …
Thin-layer drying behaviour of mint leaves
I Doymaz - Journal of Food Engineering, 2006 - Elsevier
The thin-layer drying behaviour of mint leaves for a temperature range of 35–60° C was
determined in a cabinet dryer. The increase in air temperature significantly reduced the …
determined in a cabinet dryer. The increase in air temperature significantly reduced the …
Modeling using a new thin layer drying model and product quality of cocoa
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 …
overnight tempering at ambient temperature was developed. The new model was a …
[HTML][HTML] Investigation of microwave dryer effect on energy efficiency during drying of apple slices
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 …
microwave dryer at 2450 MHz. The drying experiments were carried out at 200, 400 and 600 …
Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit
The usefulness of three different mathematical models to simulate the drying kinetics of kiwi
fruits has been evaluated: two empirical models, the exponential and the Page models, and …
fruits has been evaluated: two empirical models, the exponential and the Page models, and …
Drying characteristics and kinetics of okra
İ Doymaz - Journal of food Engineering, 2005 - Elsevier
Air-drying characteristics of okra were investigated in a laboratory scale hot-air dryer for a
temperature range 50–70° C, and a relative humidity range 8–25%. Results indicated that …
temperature range 50–70° C, and a relative humidity range 8–25%. Results indicated that …
Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel
M Miranda, H Maureira, K Rodríguez… - Journal of Food …, 2009 - Elsevier
The effect of air temperature on the physicochemical and nutritional properties and
antioxidant capacity of Aloe vera (Aloe barbadensis Miller) gel was investigated. The …
antioxidant capacity of Aloe vera (Aloe barbadensis Miller) gel was investigated. The …
[HTML][HTML] Effect of different drying temperatures on the moisture and phytochemical constituents of edible Irish brown seaweed
S Gupta, S Cox, N Abu-Ghannam - LWT-Food Science and Technology, 2011 - Elsevier
The effect of different temperatures on the drying kinetics and the phytochemical constituents
of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study …
of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study …