The effects of slice thickness, microwave pre-treatment, and drying temperature on drying orange kumara slices were investigated. The highest drying rate, with minimal loss of colour, occurred at 80°C. Slice thickness did not significantly influence colour but drying time increased with slice thickness. The drying curves fitted the Page thin-layer drying model. Two minutes microwave pre-treatme...

Microwave drying technology has the potential for large production time and energy cost savings versus traditional vacuum drying methods for active pharmaceutical ingredient (API) applications. One of the most critical parameters in the drying process is the determination of the end point, usually at a specified moisture content. On-line mass spectrometry (MS) was used as a tool to monitor micr...

Development of an accurate mathematical model of sufficient generality to evaluate drying processes in materials having diverse moisture transport properties is proposed. The process of wood drying is interpreted as simultaneous heat and moisture transfer with local thermodynamic equilibrium at each point within the timber. The model is a mathematical one treating wood as a continuous and homog...

Multistage heat pump drying of macadamia nut under modified atmosphere was studied to improve the drying process and quality of the nuts. Conditions of study included drying temperature of 40-60°C, using nitrogen and normal air as drying medium. Drying kinetics and quality of nuts (moisture content, aw, rancidity and colour) as well as energy consumption of all drying processes were examined. T...

Most drying simulation models describe the moisture migration in wood as a diffusion process, including free water flow at contents greater than the fibre saturation point. This means that wood is seen as a homogeneous material lacking internal structure. However, especially in softwood narrow sections, bordered pits, divide the free water phase into rather distinct units. It is thus quite clea...

ABSTARCT: Solar drying is an integral part of rural life for various products, especially vegetable, fruits & spices which are produced in rural areas and have no scientific means of preserving such raw products. This paper is an attempt to review the solar drying process & solar dryers used for chilli drying worldwide which includes types of solar dryer, drying process & techno economical feas...

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include the following: shorter drying time, improved product quality, and flexibility in producing a wide...

Different drying methods viz., Sun drying, shade drying and tray drying (temperature 45, 55 and 65 0C) were used for dehydration of curry (Murraya koenigii) leaves for optimal retention of color and its constituents. It was observed that the time required for tray drying was less (27%), when compared to sun and shade drying. Tray dried (550C) curry leaves had maintained nutritional constituents...

The fluidized bed drying principles for drying of tea in Bangladesh is thoroughly studied. The experiments were conducted to determine the drying curve, drying time, drying constant and dynamic equilibrium moisture contents of tea at the Bangladesh Tea Research Institute. Drying of tea in a fluidized bed dryer (Kilburn Vibro Fluid Bed Dryer) takes only 20 min for drying from an initial moisture...

[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...