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 …

Recent advances in conventional drying of foods. Page 1 http://www.alliedacademies.org/food-technology-and-preservation/
J Food Technol Pres 2016 Volume 1 Issue 1 25 Research Article Introduction Drying is the …

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 …

A numerical model for non-steady heat and mass transfer during convective drying of
cylindrical quince slices, with axis parallel to the air flow, is developed. The model is based …

In recent years, using intermittent microwave (IM) to dry foodstuffs has been taken into
consideration as one of the new drying methods in food industry. The aim of this research …

The simultaneous transfer of mass and heat in the drying process has turned it into a
complicated process with respect to mass transfer and moisture removal. A hot-air dryer …

Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics,
bioactive compounds, antioxidant activity, and the main sensory parameters were …

In the present work, an experimental and numerical study on heat and mass transfer at the
product-air interface is conducted during the drying of red beetroots. First, the effects of …

In this study, an air recirculating pilot-scale convective dryer operating at various exhaust air
recycle fractions was exergetically investigated in detail. Two drying air temperatures (55–70 …

This study was aimed at developing and comparing three different novel real-time exergy-
based control schemes for adjusting exhaust air recirculation in a convective dryer for the …