introduction drying foods, fruits and vegetables is a suitable method to reduce post-harvest losses of the crops. drying is considered as a simultaneous heat and mass transfer process. various physical, chemical and nutritional changes occur during drying of foods and are affected by a number of internal and external heat and mass transfer parameters. external parameters may include temperature...

in this work, removal of c. i. acid red 14 was investigated by pumice stone as a low cost adsorbent. various parameters such as initial dye solution, contact time and ph were studied. removal of dye were increased by increasing of contact time and initial dye solution and deceased by increasing of ph. three isotherm models were studied. linear and non-linear regression analyses were used for de...