A comprehensive review of thin-layer drying models used in agricultural products

Critical Reviews in Food Science and Nutrition
Can Ertekin, M Ziya Firat

Abstract

Drying is one of the widely used methods of grain, fruit, and vegetable preservation. The important aim of drying is to reduce the moisture content and thereby increase the lifetime of products by limiting enzymatic and oxidative degradation. In addition, by reducing the amount of water, drying reduces the crop losses, improves the quality of dried products, and facilitates its transportation, handling, and storage requirements. Drying is a process comprising simultaneous heat and mass transfer within the material, and between the surface of the material and the surrounding media. Many models have been used to describe the drying process for different agricultural products. These models are used to estimate drying time of several products under different drying conditions, and how to increase the drying process efficiency and also to generalize drying curves, for the design and operation of dryers. Several investigators have proposed numerous mathematical models for thin-layer drying of many agricultural products. This study gives a comprehensive review of more than 100 different semitheoretical and empirical thin-layer drying models used in agricultural products and evaluates the statistical criteria for the determination of a...Continue Reading

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Apr 8, 2010·Critical Reviews in Food Science and Nutrition·Zafer Erbay, Filiz Icier
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Citations

Dec 25, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Koksal ErenturkSaliha Erenturk
Apr 25, 2020·Journal of Food Science and Technology·Elizabeth Devi WahengbamManuj Kumar Hazarika
May 6, 2019·Foods·Saheeda Mujaffar, Sheena Ramsumair
Nov 26, 2019·Food Science & Nutrition·Ebrahim SadeghiKamyar Movagharnejad
Nov 10, 2020·Heliyon·Suherman SuhermanAditya Rofi Pratama
Feb 26, 2021·International Journal of Food Science·Francis C MugaTilahun S Workneh
Oct 4, 2021·Comprehensive Reviews in Food Science and Food Safety·Sara ÁlvarezEileen O'Neill

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