In recent years, many infrared (IR) and IR‐assisted drying methods such as IR‐hot air, IR‐
vacuum, IR‐microwave, and vibration aided IR‐dryer have been reported for drying of food …

Drying is one of the most important processes in the food industry, as well as one of the most
frequently studied topics in food engineering. Optimizing this process will result in lower …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Drying of grape seeds representing waste products from white wine processing (Riesling),
red wine processing (Cab Franc), and juice processing (Concord) was studied at 40, 50, and …

Three different particular geometrical shapes of parallelepiped, cylinder and sphere were
taken from cut green beans (length: diameter= 1: 1, 2: 1 and 3: 1) and potatoes (aspect …

Drying is by far the most useful large scale operation method of kee** solid foods safe for
long periods of time, and is of fundamental importance in most sectors of food processing …

Diffusion in solids during drying is a complex process that may involve molecular diffusion,
capillary flow, Knudsen flow, hydrodynamic flow, or surface diffusion. Diffusion of gases …

High-intensity ultrasound is a tool with a great potential for vegetable dehydration. Airborne
ultrasonic waves have been used for drying materials in combination with hot air systems to …

Moisture transfer during drying of hygroscopic non-porous materials (potato, carrot core and
carrot cortex) was investigated. Drying curves and temperature profiles were obtained from …

To design efficient infrared (IR) dryers for rough rice, it is important to understand the drying
behavior of rough rice under IR heating. The objective of this study was to determine the …