The present review covers the heat transfer literature published in 2004 in English
language, including some translations of foreign language papers. Though extensive, some …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Fruits and vegetables are porous in nature and undergo pronounced shrinkage during
convective drying process. Therefore, shrinkage and porosity should be taken into …

The objective of this paper is to model a natural convection mix-mode solar dryer
(NCMMSD) for drying agricultural products in an environment with short sunshine duration …

Drying is a main process of conservation used for cocoa beans and it is so essential to
control its drying parameters. In this study, shrinkage, density, porosity, and heat and mass …

A numerical model for non-steady heat and mass transfer during convective drying of
cylindrical quince slices, with axis parallel to the air flow, is developed. The model is based …

Industrial drying is one of the most energy intensive unit operations encountered in most
industrial sectors. Therefore, much effort has been devoted to energy savings in drying. Most …

Power ultrasound application could constitute a way to enhance food drying in order to
improve not only mass transfer but also product quality, since it does not significantly heat …

The application of power ultrasound could constitute a way of improving traditional
convective drying systems. The different effects produced by the application of power …

This research presented a theoretical model describing the transport phenomena involved
in food drying. Aim of the study was to determine the influence of some of the most important …