Drying and decontamination of raw pistachios with sequential infrared drying, tempering and hot air drying

Mathematical Modelling of Thin Layer Drying Kinetics of Onion Slices Hot-air Convection, Infrared Radiation and Combined Infrared-Convection Drying

Drying kinetics and mathematical modeling of hot air drying of coconut coir pith

Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying k...

The Glass Transition Temperature Concept in Rice Drying and Tempering: Effect on Drying Rate

Research on rice drying and tempering has shown that high drying temperatures (up to 603C) and high moisture removal rates (up to 6 percentage points moisture content) can be used without reducing milling quality as long as sufficient tempering at a temperature above the glass transition temperature (Tg) is allowed between drying passes. Using drying air temperatures above the Tg of the rice si...

Drying Energy Efficiency Through Partial Air-Drying: A Case Study

The green lumber products tend towards a state of equilibrium with the surrounding environment. The final target is the equilibrium moisture content (EMC). Whether is natural convection in the lumberyard or forced convection in the kiln drier, the road towards the final EMC consumes time and energy. The air drying operations (natural convection) are not an easy task for the drying management. T...

Evaluation of Drying Methods With Respect to Drying Kinetics and Mineral Contents of Dill and Parsley

Dill (Anethum graveolens L.) and parsley (Petroselinum crispum Mill.) were dried by using sun and oven (50oC) drying methods. Oven drying decreased the drying time approximately 50% when compared to the sun drying method for both herbs. K, Ca, P, Mg and Na were the most abundant elements in dill and parsley samples. Oven-dried samples had higher mineral values than that of the su...