Drying is very energy intensive process and consumes about 20–25% of the energy used by
food processing industry. The energy efficiency of the process and quality of dried product …

Berries are among the fruits with the highest nutritional and commercial value. This paper
reviews the conventional and emerging dehydration methods most commonly used as …

One important problem that is closely related to develo** and refining novel drying
techniques is the deterioration of aromatic herbs, fruits, and vegetables during the drying …

To realize high-value utilization of discarded apple peel, this study investigated the effects of
three selected commercial drying methods on drying kinetics, microstructure, color, phenolic …

The drying characteristics of yam slices under different constant relative humidity (RH) and
step-down RH levels were studied. A mass transfer model was developed based on Bi-Di …

The produced food in the world is sufficient enough to feed all of the human beings.
However, almost one-third of the produced food is wasted due to lack of proper post farm …

To understand the temperature and moisture distribution of ginger slices during hot air
drying, mathematical models were developed to simulate the heat and mass transfer in …

The aim of this study is to discuss the experimental performance analysis and deep learning
based modelling of moist sodium polyacrylate material (also known as Orbeez) in a closed …

A drying technique using a combination of high power airborne ultrasound, microwaves and
hot air was applied to investigate the effect of intermittent drying on the process kinetics and …

Investigation was carried out to study the drying kinetics of the individual layer of cocoa
beans, namely the testa and cotyledon, during heat pump drying. The cocoa beans were …