A large number of herb-drying studies have been conducted in recent decades and several
herb-drying techniques have been introduced. However, the quality of commercial dried …

Background The conventional drying technologies presently used in the food industry are
hot-air based systems that are normally considered as an energy intensive processes with …

Fresh leaves used for culinary and medicinal purposes are highly perishable by nature.
Quite often, post-harvest losses occur and there is noticeable deterioration in quality due to …

Background Uganda's banana industry is heavily impeded by the lack of cheap, reliable and
sustainable energy mainly needed for processing of banana fruit into pulp and subsequent …

This study aimed at investigating the energy output, thermal output, drying efficiency and
specific energy in various drying methods for drying of chamomile. These methods included …

This study was conducted to evaluate energy consumption in various drying systems
including hot-air convection, use of microwave pretreatment with convection dryer …

Drying of foods is a complex process where heat and mass transfer occur simultaneously,
accompanied by a reduction in volume. The penetration of continuous heat energy applied …

The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared
radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient …

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

Fresh red currants were dried by vacuum drying process under different drying conditions.
Box–Behnken experimental design with response surface methodology was used for …