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Characteristics of Thin-layer Infrared Drying of Green Bean
effective diffusivity activation energy
2015/3/4
The effect of infrared (IR) power on drying kinetics, rehydration, and colour of green beans was investigated. The
drying experiments were carried out at 83, 104, 125, 146, 167, and 188 W. It is obs...
Modelling the carrot thin-layer drying in a semi-industrial continuous band dryer
carrot thin-layer drying mathematical modelling semi-industrial-continuous band dryer effective moisture diffusivity
2014/2/25
This paper presents a mathematical modelling of the drying process in a semi-industrial continuous band dryer. Carrot slices with the thickness of 5 mm were used for the drying experiments. The experi...
Thin-layer Drying Behaviour of Organically Produced Tomato
Organic tomato drying diffusivity activation energy
2008/10/26
Drying kinetics of organically produced tomato slice was studied in a conventional hot-air dryer. The samples were dried at 50, 60 and 70°C air temperature with control and blanching as pretreatments....
Thin-layer Drying Behaviour of Organically Produced Tomato
Organically Produced Tomato Thin-layer
2016/5/31
Drying kinetics of organically produced tomato slice was studied in a conventional hot-air dryer. The samples were dried at 50, 60 and 70°C air temperature with control and blanching as pretreatments....