common drying systems, including hot air convection, infrared, vacuum and ir-convective were employed to investigate and analyze the drying process of mulberry fruits. to evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. results revealed that the microwave pre...

The drying of grapes is a more complex process compared to the dehydration of other agricultural materials due to the necessity of a pretreatment operation prior to drying. Grape drying to produce raisins is a very slow process, due to the peculiar structure of grape peel, that is covered by a waxy layer. Its removal has been so far carried out by using several chemical pre-treatments. However,...

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...

The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90°C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influen...

dehydration is one of the most common preservation methods for button mushroom. dried mushroom slice and powder is used in formulation of soups and sauces. in this study, the effect of osmotic pretreatment on drying kinetics of button mushrooms was studied. thin slices of mushroom were immersed in osmotic solution containing 5% sodium chloride and 0.5% calcium chloride at a temperature 40 °c fo...

We perform molecular dynamics simulations of the hydrophobic collapse of two paraffin plates to examine how the collapse is mediated by realistic paraffin-water attractive van der Waals forces. We explore several aspects of the drying transition between the plates, including the critical separation for drying and the critical size of the vapor bubble required for the nucleation of the drying ev...

A coupled drying model for wood is proposed by introducing a dynamic capillary pressure. The pressures of non-wetting phase, the wetting phase, and the capillary pressure at equilibrium has been considered as non-static; this approach includes a two-scale model. According to numerical results, liquid, water vapor and air dynamics in the chamber have strong interactions with re-homogenization in...