Drying Kinetics of Wheat (Triticum aestivum L., cv. ‘Pionier’) during Thin-Layer Drying at Low Temperatures

The management of moisture is one the main challenges in anticipating and averting food decay losses during postharvest processing storage. Hence, it imperative to reduce freshly harvested products safe-storage limits order inhibit occurrence diverse biochemical, microbiological other moisture-related deteriorative reactions which can contribute quality degradation. A viable alternative conventional hot-air drying application low temperatures for drying, has scarcely been investigated. In this regard, experimental-based modeling a requisite gain insights into processes. Thus, study focused on investigating kinetics wheat (Triticum aestivum L.) cv. ‘Pionier’ under coherent set air (T = 10–50 °C), relative humidity (RH 20–60%), airflow velocity (v 0.15–1.00 ms−1). robust automated measurement system using high precision balance was utilized as basis real-time continuous acquisition data. analysis experimental results facilitated establishment generalized model able describe at accuracy behavior ratio X* (R2 0.997, RMSE 1.285 × 10−2, MAPE 6.5%). An analytical predicting effective diffusion coefficients D 0.988, 4.239 7.7%) also developed. conclusion, anticipated demonstrated capability with temporal resolution should be employed design, cooling, aeration low-temperature processes bulks.