The walnut varieties in China are rich, the planting area in the country is wide, and the yield
ranks at the forefront of the world. Walnut kernel is the most important application part of the …

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 …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

Microwave convective drying (MCD) is gaining increasing interest due to its unique
volumetric heating capability and ability to significantly reduce drying time and improve food …

Fruits and vegetables are dried to enhance storage stability, minimize packaging
requirement and reduce transport weight. Preservation of fruits and vegetables through …

Drying of food consists of three steps, namely pre-drying processing, dehydration and post-
drying handling of the material. The pre-drying processes depend on the physical state of …

Drying is a widespread concept in the food industry, typically used to convert a surplus crop
into a shelf-stable commodity. With advancement of technology, however, there is interest in …

This article presents mathematical models to simulate coupled heat and mass transfer
during convective drying of food materials using three different effective diffusivities …

Various mathematical models in describing the intermittent drying characteristics of thin
layer rough rice were investigated. Experimental values for drying temperature 40° C, drying …

Empirical models, the diffusion model and the concept of a characteristic drying curve have
been used in the literature to describe the drying of bananas. Their use is compared here for …