The objective of this study was to determine the drying behavior of 2-phase olive mill waste (2POMW) under isothermal microwave-convection drying conditions. 2POMW samples were dried in a thin layer in a variable-power pilot microwave oven with impinging air, using a feedback controller to maintain sample temperature at one of four levels. Moisture loss and shrinkage of the samples were recorde...

in this work, a hybrid gmdh–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. for this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount of moisture ratio (mr) was estimated as the output. exactly 50% of the data points were used for ...

BACKGROUND Drying of nectarine slices was performed to determine the thermal and physical properties in order to reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because nectarine slices are sensitive to heat with long drying period, the selection of a suitable drying approach is a challenging task. Infrared-vacuum drying can be used as ...

The effects of pretreatment solution (dipping in boiling water, salty boiling water, ethil oleat) were studied on drying kinetic of sour cherry. The thin-layer drying of sour cherries were carried out at three air temperatures of 50, 60 and 70°C and airflow velocity of 1 m/s. The experimental data were fitted to several thin-layer drying models such as Newton, Henderson and Pabis, Page, Logarit...

Wood shrinks during drying with the departure of bond water. Along the fibre direction, the magnitude of this shrinkage is mainly governed by the orientation of cellulose microfibrils (MF) in the cell wall. However, tension wood has an unexpectedly high longitudinal shrinkage considering the fact that MFs are oriented nearly parallel to the cell direction. This effect is thought to be due to th...

Superheated steam drying technique has been known for a long time, but its application to food drying has received little attention. In this work, superheated steam was applied to dry fresh parsley (Petroselinum Cripsum). A mathematical model to simulate this drying process was developed by using mass and energy conservation equations for solid and steam phases. The resulting partial differenti...

Wood shrinks during drying with the departure of bond water. Along the fibre direction, the magnitude of this shrinkage is mainly governed by the orientation of cellulose microfibrils (MF) in the cell wall. However, tension wood has an unexpectedly high longitudinal shrinkage considering the fact that MFs are oriented nearly parallel to the cell direction. This effect is thought to be due to th...