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 …

Agricultural products such as coffee, tobacco, tea, fruit, cocoa beans, rice, nuts, and timber
generally require drying through a consistent application of relatively low heat. Traditionally …

Okra (Hibiscus esculentus L.) was dried using an infrared drier at radiation intensities of
0.167, 0.235, and 0.520 W/cm 2 and air velocities of 0.3, 0.5, and 0.7 m/s to determine its …

An infrared assisted with hot air dryer (IRHAD) was designed and developed to retain the
quality of turmeric during drying. Drying experiments were conducted at three different mode …

This article aims to review and analyze the aspects and characteristics related to infrared
food drying. Indeed, with a review of 100 relevant publications all dealing with infrared food …

Sun, oven (50 and 70° C) and microwave oven (210 and 700 W) drying of onion slices were
carried out to monitor the drying kinetics and quality degradation of the product …

One of the best methods for the preservation of agricultural product is drying, which consists
in removing water from the manufactured goods. One of the best ways to decrease drying …

Energy consumption for drying of mushroom slices was evaluated using various drying
methods including hot air, microwave, vacuum, infrared, microwave-vacuum and hot air …

Characteristics of thin layer microwave drying of apple were evaluated in a laboratory scale
microwave dryer at 2450 MHz. The drying experiments were carried out at 200, 400 and 600 …

The sun, oven (50 and 70° C) and microwave oven (210 and 700W) drying behaviors of red
bell-pepper slices were investigated. Effects of these drying methods in terms of colour …