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 …
Review on various modelling techniques for the solar dryers
This review paper is focused on the various modelling techniques for the solar dryer system.
The modelling techniques are very important to develop, increase drying efficiency, analyse …
The modelling techniques are very important to develop, increase drying efficiency, analyse …
Drying of eggplant and selection of a suitable thin layer drying model
C Ertekin, O Yaldiz - Journal of food engineering, 2004 - Elsevier
The thin layer drying behaviour of eggplants in a laboratory dryer was examined. Drying
characteristics of eggplants were determined using heated ambient air at temperatures from …
characteristics of eggplants were determined using heated ambient air at temperatures from …
Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
M Maskan - Journal of food engineering, 2001 - Elsevier
Hot air, microwave and hot air-microwave drying characteristics of kiwifruits (5.03±0.236 mm
thick) were investigated. Drying rates, shrinkage and rehydration capacities of these drying …
thick) were investigated. Drying rates, shrinkage and rehydration capacities of these drying …
Modelling of thin layer drying kinetics of some fruits under open-air sun drying process
İT Toğrul, D Pehlivan - Journal of food Engineering, 2004 - Elsevier
In order to determine the behaviour of fruits during drying under natural conditions, open-air
sun drying experiments were conducted on apricots pre-sulphured with SO2 or NaHSO3 …
sun drying experiments were conducted on apricots pre-sulphured with SO2 or NaHSO3 …
The thin layer drying characteristics of organic apple slices
K Sacilik, AK Elicin - Journal of food engineering, 2006 - Elsevier
In this research, the organic apple slices were dried as single layer with thicknesses of 5 and
9mm in the ranges of 40–60° C of the drying air temperature in a convective hot air dryer …
9mm in the ranges of 40–60° C of the drying air temperature in a convective hot air dryer …
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 …
Drying kinetics and quality of Monukka seedless grapes dried in an air-im**ement jet dryer
HW **ement dryer under different drying temperatures (50, 55, 60 and 65° C) and air …
Hot air and sun drying of grape leather (pestil)
A Maskan, S Kaya, M Maskan - Journal of food engineering, 2002 - Elsevier
Pestil, a well known fruit leather in Turkey, was prepared from boiled grape juice and starch
mixture by using traditional technique. Drying of pestil was carried out by hot air drying and …
mixture by using traditional technique. Drying of pestil was carried out by hot air drying and …
Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics
AM Goula, K Thymiatis, K Kaderides - Food and Bioproducts Processing, 2016 - Elsevier
The wine industry generates huge amounts of grape pomace as an industrial waste.
Recently, there has been much interest in the phenolic compounds of grape pomace …
Recently, there has been much interest in the phenolic compounds of grape pomace …