Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage quality parameters of in-shell hazelnut. Methods: Hazelnuts were dried as a thin layer at three temperatures (40, 50, and 60 °C). The time required for drying and quality param...

in the present study, saffron was dried using a heat pump-assisted hybrid photovoltaic-thermal solar dryer. the effect of different drying air temperatures at three levels (40, 50, and 60oc) and two different modes of the dryer (with and without heat pump system) were investigated on drying behaviour of saffron. after collecting the pertinent data, eleven drying models were used to describe dry...

the objective of this research was to study the drying characteristics of powderedagricultural residues. drying experiments of wheat straw (triticum aestivum) wereconducted at four temperatures of 50, 60, 70, and 80°c by a thermogravimetric analyzer.drying temperature had a significant effect on the moisture change and drying time.there was no constant drying rate period, but a short rising rat...

Superheated steam drying technique has been known for a long time, but its application to food drying has received little attention. In this work, superheated steam was applied to dry fresh parsley (Petroselinum Cripsum). A mathematical model to simulate this drying process was developed by using mass and energy conservation equations for solid and steam phases. The resulting partial differenti...

Wood shrinks during drying with the departure of bond water. Along the fibre direction, the magnitude of this shrinkage is mainly governed by the orientation of cellulose microfibrils (MF) in the cell wall. However, tension wood has an unexpectedly high longitudinal shrinkage considering the fact that MFs are oriented nearly parallel to the cell direction. This effect is thought to be due to th...