The quest for novel technologies in the area of food processing & preservation has led to the application of fluidization technique for enhancing the process capabilities, energy efficiencies and overall quality retention in the final products. However, this paper reviews the various fruits and vegetables dried in the fluidized bed dryer and their retention of sensory attributes in the dried pr...

Based on a review of 71 relevant publications all dealing with control aspects in drying, this paper aims to promote more works in common between drying and control communities. First, it is shown that the use of control tools really started to emerge in drying applications only since 1979. In a second phase started around 1998, new trends based on more advanced concepts have also appeared in d...

This study was done to determine the effects of different thermal drying methods (sun drying, microwave drying and hot air oven drying) on the total phenolic content (TPC), total anthocyanin content and the antioxidant properties of Vitex negundo (VN) tea. Significant decline (P < 0.05) in antioxidant properties of hot air oven drying shows that this method is not the best method to preserve an...

The paper presents the results of a simulation study, where log models based on CT scanned logs of Scots pine (Pinus sylvestris L.) was used as input material to a computer simulation model of a generic value chain involving sawing, drying, crosscutting and finger jointing. The aim was to investigate which factors that affect the volume yield in the value chain, be it forestal, log-, processor ...

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 ...

Drying of solid particles is generally divided into three periods: a short initial heating period, a constant drying rate period, and a falling drying rate period. Drying in a fixed under various drying conditions was experimentally studied. The main goals of the measurements were to calculate the heat transfer coefficient based on the measured values, and to evaluate the validity of the consta...

Drying is one of the essential unit operations performed to increase the shelf life of agricultural or horticultural produce and it is one of the most practical methods of preserving food and the quality of agricultural produce [1]. Traditionally, fish food produce are dried by spreading in open sun in thin layer and smoking using wood. Though this method is economical and simple, it has the dr...

In this paper, experimental data on the drying kinetics of corn in a packed and fluidized bed are presented. Experimental research was conducted on a laboratory apparatus. Corn was used as a material because of its significance in agriculture and the food industry. An analysis of the influence of the operational parameters (the drying medium velocity i. e. the flu...