The convective drying of fruits is the most implemented drying technique to stabilize fruits
and to increase their shelf life. The mathematical modelling of drying is a useful tool in …

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

Effective diffusivity is the most important key parameter needed in the analysis, design, and
optimization of heat and mass transfer during food drying process. In general, two types of …

Currently, 1.3 billion tonnes of food is lost annually due to lack of proper processing and
preservation method. Drying is one of the easiest and oldest methods of food processing …

Bananas are cooled to 13° C after their harvest to extend their shelf life and prevent post-
harvest losses. Since they are subjected to chilling injuries at temperatures below 11° C …

Abstract The two-scale Hybrid Mixture Theory-based mass balance and momentum balance
equations, the multiscale energy balance equation, and the viscoelastic stress equation …

Usually, the thermophysical parameters of bananas available in the literature refer to the
flesh of the product. However, to prolong the shelf life avoiding injuries, product cooling …

During banana processing, knowledge of the mechanical properties of bananas is very
important. To determine these mechanical properties, a shear-pressure loading test was …

This thesis develops comprehensive mathematical models for an advanced drying
technology Intermittent Microwave Convective Drying (IMCD). The models provide an …

Modeling of the hot air dehydration period is very important to increase food property and
reduce energy consumption. The objective of the study is to examine the drying behaviour of …