THIN-LAYER INFRARED RADIATION DRYING OF RED PEPPER SLICES

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

Drying Rates of Thin Layer Rough Rice Drying Using Infrared Radiation

Rice drying with infrared radiation has been investigated during recent years and showed promising potential with improved quality and energy efficiency. However, due to limited penetration capability of infrared radiation, thin layer drying may be used in infrared dryer design. The objective of this study was to study the moisture removal characteristics of thin layer rough rice heated by infr...

Evaluation of some thin-layer drying models of persimmon slices (Diospyros kaki L.)

Article history: Received 22 September 2010 Received in revised form 28 November 2011 Accepted 30 November 2011

Estimation of the Moisture Diffusivity and Activation Energy in Thin Layer Drying of Ginger Slices

In the present work, the effective moisture diffusivity and activation energy were calculated using an infinite series solution of Fick’s diffusion equation. The results showed that increasing drying temperature accelerated the drying process. All drying experiments had only falling rate period. The average effective moisture diffusivity values varied from 2.807x10 to 6.977x10m s over the tempe...

Experimental characterization and modeling of thin-layer drying of mango slices

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...