Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce time. A photon flux range interacts dipolar molecules (water) through orientation and induction, producing electrical storage accumulation generating an increase internal of food. The different mechanisms involved water ...

The present study examined the effect of ultrasonic pretreatment at three time levels 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(Deff), drying time, specific energy consumption (SEC), efficiency, thermal efficiency) physical (color shrinkage) properties kiwifruit under hybrid hot air-infrared(HAI) dryer different temperatures (50, 60 70 °C) thicknesses (...