Background Drying is an important method to preserve food products. Although many
traditional drying technologies (hot air, freeze, microwave drying) have been applied …

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 …

Results of an experimental study are presented and discussed for pulsed vacuum drying
(PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics …

Background Developing an efficient drying system with combined novel thermal and
conventional hot-air drying of agricultural crops has become potentially a viable substitute …

Drying is one of the most vital preservation techniques used in the food industry. It demands
different levels of energy to produce commercially high-quality-dried food products. Novel …

Recently, the effectiveness of combined use of non-thermal technologies to improve hot air
dryers' performance from both the energy and quality point of views has been proven …

Drying is an energy‐intensive unit operation in chemical, food and allied industries. It is
always desired to have low energy consumption for drying operation without compromising …

Ginger slices were dried with Freeze drier (FD), relative humidity convective drier (RHCD),
infrared drier (IR), and microwave drier (MD) at a temperature of 60° C. The influence of the …

In this work, energy and quality attributes for deep bed drying of paddy were studied. Drying
experiments of freshly harvested paddy were conducted at different levels of drying air …

In this study, the drying behavior of a small spherical product, green peas, from moisture
content of 75.34±0.53 (% wb) to 20.02±0.14 (% wb), was investigated in a hot air infrared …