In this study, whole lemons were dried using a laboratory convective hot air dryer and the effects of drying temperature on dehydration behaviour and mass transfer characteristics of the lemons were investigated. The drying experiments were conducted using air temperatures of 50, 60 and 75 °C and air velocity of 1 m/s. It was observed that the drying temperature affected the drying time and...

In this study, the drying kinetics of saffron stigmas pretreated by atmospheric pressure cold plasma pretreatment (15, 30, 45 and 60 s) followed by hot air drying (60°C and 1.5 m/s) were modeled using 10 conventional mathematical thin layer models. The use of cold plasma pretreatment reduced drying time and enhanced effective moisture diffusivity (Deff). The most accurate models describing beha...

The Croton urucurana Baill species is known in Brazil as “sangra d’água” and popular due to its medicinal properties. For better processing of herbal medicines, it essential that efficient drying storage techniques are developed compounds preserved. Therefore, this study aimed select models through multivariate cluster analysis applying Akaike (AIC) Bayesian information criteria (BIC) describe ...

This study compares the infrared drying kinetics, effective moisture diffusivity, activation energy and color qualities of organically conventionally produced sweet red peppers (Capsicum annum L.) dried at three different temperatures (60, 70 80°C). Results showed that entire process for both organic conventional took place mainly in falling rate period. Increasing temperature decreased time co...

Abstract The main purpose of this paper was to investigate the influence air temperatures (T), velocity (v) and blanching time (ô) on behavior Tenebrio molitor when a closed-system heat pump dryer is used dry sample equilibrium water content (dry basis 12.5%). T 40°C, 50°C 60°C; v 2, 3 4 m/s; ô 15, 30 45 s. And quality T. measured every 15 minutes. We also established mathematical model predict...

in this study, parsley was dried using three drying methods: hot air (50, 60 ‎and 70 ºc), microwave (90, 180, 360, 600 and 900 w) and a combination of ‎hot air – microwave (60ºc and 360w). selection of the optimum levels for ‎drying in combination method took place with quality tests of dried ‎samples. the drying data of parsley with hot air and microwave methods ‎was fitted with eight models: ...

Rice is the main food in Indonesia. drying by using traditional method directly under sun light can require a long time to complete. The aim of this study investigate appropriate kinetics modeling rice with applied fluidized bed dryer. A 2-cm thickness has been dried at various temperatures (50℃, 60℃, and 70℃) air velocity 10 m/s from hot dryer obtained pyrolysis process. selected based on agre...

Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on kinetics of freeze-drying MF and effect process temperature properties dried fruits. The objective this study was to ascertain how (FD) air-drying affected dehydration chosen physicochemical parameters MF. Both methods significantly influenced dr...

ABSTRACT The study of drying kinetics is fundamental for making the correct choice time and temperature to be used in process. In addition, mathematical modeling enables simulation, optimization, sizing, determination commercial application system. Therefore, objective this was investigate process macaúba almond [Acrocomia aculeata (Jacq.) Lodd. ex Mart] performed at different temperatures. For...