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...

The drying of hydrogel films formed by Poloxamer 407 poly(ethylene oxide)-poly(propylene oxide)-poly(ethylene oxide) amphiphilic block copolymer was investigated at various air relative humidity (RH) conditions ranging from 11 to 97%. Initially, the amount of water lost increased linearly with the drying time. After this linear region (stage I), a nonlinear behavior was observed (stage II). The...

common drying systems, including hot air convection, infrared, vacuum and ir-convective were employed to investigate and analyze the drying process of mulberry fruits. to evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. results revealed that the microwave pre...

drying properties of high moisture potato slices with initial moisture content of about 4.06 (db) under thin layer fixed, semi fluidized and fluidized bed conditions were studied. drying air temperatures of 40, 50, 60 and 70°c were applied in experiments using a laboratory fluidized bed convective dryer. in order to predict the drying behavior of potato slices, seven thin layer drying models we...

The thin layer drying of pine forest residues consisting of bark, needles, leaves, and chips was experimentally conducted at air temperatures of 40, 50, 60, 70, and 80C. Physical and chemical properties of fractionated forest residues were determined to evaluate its fuel properties. The experimental data obtained from thin layer drying study were fitted with Lewis, Page, and Henderson and Pabis...

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: ...

The drying characteristics of green peas were examined in a microwave dryer for power level of 20,40 and 60W. The green peas were pretreated with citric acid solutions and blanched with hot water at 85C before drying. The drying process was continued until sample moisture fell to equilibrium moisture content. The blanched samples dried faster than those in other pretreatments and control condit...

In this study, a recently developed pore network drying model (Metzger et al. 2007a), which accounts for liquid viscosity, is applied to three dimensions for the first time. Isothermal convective drying is simulated for a cubic network (25×25×50) with pore throats of mono-modal radius distribution. The role of liquid viscosity is assessed by comparison with non-viscous drying of the same networ...

a fully instrumented air conditioning laboratory unit capable of controlling drying air temperature and humidity integrated with an instantaneous weighing thin layer drying system was used to investigate the thin layer drying behavior and desorption equilibrium moisture content of canola (brassica napus l.). to this aim, freshly harvested canola samples with moisture content of about 12±0.5% (d...