Modeling the thin‐layer drying of fruits and vegetables: A review
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 …
time. In practice, the drying of fruits and vegetables increases product shelf‐life and reduces …
A comprehensive review of thin-layer drying models used in agricultural products
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 …
important aim of drying is to reduce the moisture content and thereby increase the lifetime of …
Absolute Viscosities of Vegetable Oils at Different Temperatures and Shear Rate Range of 64.5 to 4835 s−1
LM Diamante, T Lan - Journal of food processing, 2014 - Wiley Online Library
A study was carried out to determine the effect of higher shear rates (64.5 to 4835 s− 1) on
the absolute viscosities of different vegetable oils at different temperatures (26 to 90° C). The …
the absolute viscosities of different vegetable oils at different temperatures (26 to 90° C). The …
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method
The aim of this study was to determine the effect of different dying methods, such as
convective drying (CD: 50, 60, 70° C), vacuum-microwave drying (VMD: 120, 480, 480–120 …
convective drying (CD: 50, 60, 70° C), vacuum-microwave drying (VMD: 120, 480, 480–120 …
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 …
Effect of different drying methods on moisture ratio and rehydration of pumpkin slices
L Seremet, E Botez, OV Nistor, DG Andronoiu… - Food chemistry, 2016 - Elsevier
This study was carried to determine the influence of hot air drying process and combined
methods on physicochemical properties of pumpkin (Cucurbita moschata) samples. The …
methods on physicochemical properties of pumpkin (Cucurbita moschata) samples. The …
Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon
This study aims to investigate the effects of different drying methods namely, ultrasound-
assisted vacuum-drying (USV), freeze-drying (FD), infrared-drying (ID) and hot-air drying …
assisted vacuum-drying (USV), freeze-drying (FD), infrared-drying (ID) and hot-air drying …
Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices
İ Doymaz - Heat and Mass Transfer, 2017 - Springer
The effects of air drying temperature, slice thickness and pre-treatment application on the
drying kinetics of carrot slices during convective drying in the range 50–70° C were …
drying kinetics of carrot slices during convective drying in the range 50–70° C were …
[HTML][HTML] Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas
WP Da Silva, CM e Silva, FJA Gama… - Journal of the Saudi …, 2014 - Elsevier
Banana is a fruit produced in most tropical countries. According to the literature, the post-
harvest loss is about 40% of the production. To reduce the losses, an alternative is to dry the …
harvest loss is about 40% of the production. To reduce the losses, an alternative is to dry the …
Reassessment of thin-layer drying models for foods: a critical short communication
S Buzrul - Processes, 2022 - mdpi.com
Modeling the thin-layer drying of foods is based on describing the moisture ratio versus time
data by using a suitable mathematical model or models. Several models were proposed for …
data by using a suitable mathematical model or models. Several models were proposed for …