In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐
vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food …

Drying is one of the common techniques for preserving agri-food product quality. However,
for each product, the appropriate drying parameters should be identified to optimize drying …

To assess the effects of a two‐step temperature method (TTM) on dehydration parameters,
color deterioration of dried samples, and specific energy consumption (SEC), spearmint …

Highlights•Efficiency of the drying process was calculated.•Shrinkage and colour change
increased with increasing microwave & rotational speed.•Rehydration rate decreased with …

In this investigation, energy and exergy analysis of a hybrid infrared‐convective (IR‐CV)
dryer is presented for drying cantaloupe slices. The experiments were performed at three …

In this study, the influence of the intermittent and continuous infrared drying methods on
color, microstructure analysis on images obtained using scanning electron microscopy …

BACKGROUND Chili is hygroscopic and needs a fast‐drying method before feeding into
pulverizers. The far‐infrared radiation (FIR) roasting technique provides various benefits …

Pretreatment of fruits normally increases moisture loss and reduces the overall drying
period. The combination of pretreatments and drying assures the least color difference …

This study deals with the exergy analysis of the thin-layer drying process of apple fruit via an
infrared-assisted air impingement dryer. In the study, process conditions, namely, drying …

In the present work, an experimental and numerical study is performed for describing the
unsteady heat and moisture transport occurring in Lavandula x allardii leaves during non …