Convective air drying characteristics of mango slices at different drying temperatures (60°C, 70°C and 80°C), at an air velocity of 0.5 m/s and for constant sample thickness (3 mm) were investigated. Results indicated that drying took place in the falling rate period. Drying time decreased considerably with increased drying temperature. Three mathematical models; namely, Newton (Lewis), Henders...

In this study, the effects of microwave power, vacuum degree and load weight on moisture content seedless white grapes (Vitis vinifera L.) during drying were investigated. The result found that drying, effective diffusivity (Deff) ranged between 1.0232 × 10−9 4.6354 m2/s. Deff values increased with increase in power decrease weight, played a relatively minor role. kinetics ratio time establishe...

S The diffusivity of water in meat was experimentally determined using a drying technique. Three different mathematical methods were used to determine the diffusivity from the drying data. The first assumes constant diffusivity, volume, temperature and surface moisture concentration. The second assumes a convective boundary condition. The last also takes into account shrinkage. Important differ...

In this research the drying of four kinds of vegetables was investigated in a vacuum dryer. The effect of temperature on drying rate of samples at various temperatures (30, 35 and 45 °C) was studied. Six thin-layer drying models were fitted to drying data and suitable model was selected from them. Then effective moisture diffusivity and ...

In the study, the effectiveness of intermittent (IMWD) and continuous (CMWD) microwave drying and hot air drying (HAD) treatments on apple slices were compared in terms of drying kinetics (moisture diffusivity and activation energy) and critical physicochemical quality attributes (color change, rehydration ratio, bulk density, and total phenol content (TPC) of the final dried product. The tempe...

Drying kinetics of Cape gooseberry was studied and modeled during processing at four temperatures (60, 70, 80 and 90C). Desorption isotherm was obtained at 40C giving a monolayer moisture content of 0.086 g water/g d.m. Experimental drying curves showed that drying process took place only in the falling rate period. Several thin-layer drying models available in the literature were evaluated bas...