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 Drying is an important method to preserve food products. Although many
traditional drying technologies (hot air, freeze, microwave drying) have been applied …

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 …

In this study, double-pass solar air dryer (DPSAD) and infrared assisted double-pass solar
air dryer (DPSAIRD) were designed and tested. The effects of using infrared energy have …

Okra (Hibiscus esculentus L.) was dried using an infrared drier at radiation intensities of
0.167, 0.235, and 0.520 W/cm 2 and air velocities of 0.3, 0.5, and 0.7 m/s to determine its …

Herb drying is a common stabilization technique in preserving vital qualities of essential oil
yield and bioactive compounds. However, systematic and appropriate drying methods are …

Saffron is derived from the stigmas of the flower Crocus sativus L. The drying process is the
most important post-harvest step for converting C. sativus stigmas into saffron. The aim of …

Ethanol and ultrasound (US) were applied as pre-treatments to improve the infrared (IR)
drying of potato slices. Pre-treatments included Control samples (Without any pre-treatment) …

The aim of this work was to study the effect of thickness of samples, air velocity and infrared
power on the drying kinetics and quality attributes of blanched eggplant slices during …

In this study, the effect of infrared (IR) and hot air dryers on the drying properties of saffron
petals was investigated. Drying of saffron petals was done under three level temperature 40 …