Two identical prototype solar dryers (direct and indirect) having the same dimensions were used to dry whole mint. Both prototypes were operated under natural and forced convection modes. In the case of the later one the ambient air was entered the dryer with the velocity of 4.2 m s(-1). The effect of flow mode and the type of solar dryers on the drying kinetics of whole mint were investigated....

In this study, the drying kinetics of saffron stigmas pretreated by atmospheric pressure cold plasma pretreatment (15, 30, 45 and 60 s) followed by hot air drying (60°C and 1.5 m/s) were modeled using 10 conventional mathematical thin layer models. The use of cold plasma pretreatment reduced drying time and enhanced effective moisture diffusivity (Deff). The most accurate models describing beha...

The effect of microwave-assisted convective air-drying on the drying kinetics and quality of mango was evaluated. Both microwave power and pretreatment time were significant factors but the effect of power was more profound. Increase in microwave power and pretreatment time had a positive effect on drying time. The nonenzymatic browning index of the fresh samples increased from 0.29 to 0.60 whi...

modeling of drying kinetics of canola was studied at 30 to 100 ?c in a lab scale fluidized bed dryer. drying rate of the crop was assessed, using many conventional moisture ratio models employed in food science. effective diffusivity coefficient (deff) and activation energy (ea) of kernel moisture were determined using fick's law of diffusion and arrhenius equation. besides, the effects of...

A solar drier assisted with evacuated tube collector is designed and developed to study and examine the drying Kinetics of muscat grapes in Thanjavur, Tamilnadu, India.  During the drying period, temperature at various places, relative humidity, wind velocity and mass of the sample are measured on hourly basis.  The outlet temperature of the collector and temperature within the chamber varies f...

We investigated the effect of sugar cane level and foaming process on properties, drying kinetics, physicochemical properties dried pasta sauce. Experiments were conducted sauce based tomatoes, both non-foamed foamed, at selected concentrations (0, 15, 30% g sugar/g concentrated tomato) a constant temperature 60.C. The results indicated that density viscosity foamed lower than sauce, thereby in...

The banana is one of the most consumed fruits in world, but it has little shelf life due to its high water activity. Drying able increase and pre-treatments can optimize process. objective was study solar drying kinetics evaluate effect on physico-chemical quality 'Prata' bananas. carried out a dryer consisted immersing samples solutions water, citric acid (1%) lemon juice (10%). Water loss, ki...