Convective drying is the most common method, and mathematical modelling of dewatering process an essential part it, playing important role in development optimization devices. Modelling leek can be difficult as specific structure this vegetable, which slices are delaminated into uneven single rings at different times during material surface changes more than other vegetables. This study aimed p...

Porous yttria-stabilised zirconia ceramics have been gaining popularity throughout the years in various fields, such as energy, environment, medicine, etc. Although yttria-stabilised zirconia is a well-studied material, voided yttria-stabilised zirconia powder particles have not been demonstrated yet, and might play an important role in future technology developments. A sol-gel synthesis accomp...

Biodrying, as the name implies, is a drying technique that relies on biological activities of microorganisms, bacteria and fungi to reduce the mois­ ture content of wet biomaterial waste. The drying effect is achieved because of the microbial activity as well as forced aeration. As the microorgan­ isms feed on the nutrients, carbon (C), nitrogen (N) and other elements a vailable in the waste, ...

Drying is one of the main technological processes plant raw materials processing in production dry food products and powders from them. Convective drying most widespread method vegetable materials, which accompanied by high energy costs for process. Increasing efficiency colloidal capillary-porous a 2-zone chamber dryer occurs due to use coolant recirculation between zones installation thick-fi...

Drying kinetics of Malaysian Moringa oleifera leaves was investigated using a convective-air dryer. The drying parameters were: temperature (40, 50, 60, 70 °C), air velocity (1.3 m s–1, 1.7 s–1). process took place in the falling rate period and there an absence constant this experiment. Six mathematical models (Lewis, Henderson Pabis, Wang Singh, Peleg, Page, logarithmic) were selected for des...

This paper discusses the use of various methods to distinguish between slices sweet potato dried in different conditions. The drying conditions varied terms temperature, values were: 60 °C, 70 80 and 90 °C. Examination included instrumental texture analysis using a texturometer digital based on macroscopic images. Classification acquired data involved machine learning techniques types artificia...