The dehydration tests were conducted at three drying methods to evaluate the drying curves and the energy uptake. Apple (Malus domestica L.) cubes were dried under different processing conditions applying freeze drying (FD), freeze drying assisted by hot air and freeze drying assisted by infrared radiation. Control samples were produced using regular freeze drying without the pre-drying. Hot ai...

[1] This study uses a cloud-resolving model under the weak temperature gradient (WTG) approximation to explore the response of deep convection to imposed drying. The drying, intended to mimic horizontal advection of dry air, is imposed as a linear relaxation of the humidity field toward zero within a specified layer. Radiative cooling and sea surface temperature are held constant and there is n...

thin layer drying of russian olive (elaeagnusan gastifolial l.) fruit using a hot air dryer in order to calculate effective moisture diffusivity, activation energy and energy consumption has been evaluated in this article. the selected variables included three levels of air velocity of 0.5, 1 and 1.5 m/s and three air temperature levels of 50, 60 and 70°c. increased air temperature increased ef...

The objective of this study was to develop a model for drying characteristic curve of Spinach in Universal Hot Air Oven .Drying experiment were conducted using a constant air velocity2.2m/s and three drying air temperature of 55, 65, and75 o C with two pretreatment conditions and load densities that are given respectively condition (Blanched and Unblanched) load density (3kg/m 2 , 3.5 kg/m 2 )....

Foam-mat drying is an alternative method which enables the removal of water from high-sugar content juices and purees that are difficult to dry. The aim of this study was to investigate the effect of different foam-mat drying methods on some physical properties and aroma of apple puree powder. Apple puree was foamed with the addition of foaming agents. Foamed puree was dried as a layer using di...

in this study, the possibility of microwave finish drying for two types of dried grapes (natural and sultana) was investigated. the samples were washed in water bath at given temperature ranges (25 and 45 c) for 30 to 60 minutes. after dewatering the samples, they were dried using microwave (at two powers: 270 and 450 w) and hot air convective dryer (at 50 c). water gain (%), effective moistu...

Vacuum drying of Salicornia herbacea L. was performed at different drying temperatures (50, 60, 70, and 80°C) to evaluate the drying characteristics and the effect of drying temperatures on the quality of Salicornia. As the drying temperature increased, the drying time decreased significantly (P< 0.05). The drying rate decreased with decrease in moisture content and increase in drying time. On ...