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Drying Technology
An International Journal
Volume 18, 2000 - Issue 7
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Original Articles

DRYING KINETICS FOR SOME FRUITS: PREDICTING OF POROSITY AND COLOR DURING DEHYDRATION.

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Pages 1559-1581 | Published online: 10 May 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (13)

Younas Dadmohammadi & Ashim K. Datta. (2022) Food as porous media: a review of the dynamics of porous properties during processing. Food Reviews International 38:5, pages 953-985.
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Dandan Wang, Alex Martynenko, Kenneth Corscadden & Quan He. (2017) Computer vision for bulk volume estimation of apple slices during drying. Drying Technology 35:5, pages 616-624.
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Barbara D. A. Porciuncula, Luis A. Segura & João B. Laurindo. (2016) Processes for controlling the structure and texture of dehydrated banana. Drying Technology 34:2, pages 167-176.
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V.P. Oikonomopoulou & M.K. Krokida. (2013) Novel Aspects of Formation of Food Structure during Drying. Drying Technology 31:9, pages 990-1007.
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A. Gianfrancesco, C. Smarrito-Menozzi, G. Niederreiter & S. Palzer. (2012) Developing Supra-Molecular Structures During Freeze-Drying of Food. Drying Technology 30:11-12, pages 1160-1166.
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Dimitrios Argyropoulos, Muhammad Tahir Khan & Joachim Müller. (2011) Effect of Air Temperature and Pre-treatment on Color Changes and Texture of Dried Boletus edulis Mushroom. Drying Technology 29:16, pages 1890-1900.
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Fu-Yun Zhao, Di Liu, Han-Qing Wang, Guang-Xiao Kou & Guang-Fa Tang. (2010) Free Heat and Mass Transfer in a Porous Enclosure with Side Vents. Drying Technology 29:1, pages 91-104.
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Ch. J. Boukouvalas, M.K. Krokida, Z.B. Maroulis & D. Marinos-Kouris. (2006) Density and Porosity: Literature Data Compilation for Foodstuffs. International Journal of Food Properties 9:4, pages 715-746.
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Sadhna Arora, Shelly Bharti & V. K. Sehgal. (2006) Convective Drying Kinetics of Red Chillies. Drying Technology 24:2, pages 189-193.
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Ponciano S. Madamba. (2003) Physical Changes in Bamboo ( ) Shoot During Hot Air Drying: Shrinkage, Density, and Porosity. Drying Technology 21:3, pages 555-568.
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A. L. Gabas, F. C. Menegalli, F. Ferrari & J. Telis-Romero. (2002) INFLUENCE OF DRYING CONDITIONS ON THE RHEOLOGICAL PROPERTIES OF PRUNES. Drying Technology 20:7, pages 1485-1502.
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Yixin Xu & Shiguang Liu. (2023) Realistic simulation of fruit mildew diseases: Skin discoloration, fungus growth and volume shrinkage. Graphical Models 129, pages 101194.
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Chongze Yue, Jingyi Wang, Dongran Wu, Zhiqiang Wang & Guiying Wang. (2023) Immobilization of phospholipase A1 on polyvinyl alcohol microspheres to develop a time-temperature indicator for freshness monitoring of pork. Journal of Food Engineering, pages 111640.
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Elavarasan Elangovan & Sendhil Kumar Natarajan. (2022) Physicochemical characteristics of dried ivy gourd in a single slope solar dryer. Environmental Progress & Sustainable Energy 41:5.
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Thi-Van-Linh Nguyen, Quoc-Duy Nguyen, Thi-Thuy-Dung Nguyen & Phuoc-Bao-Duy Nguyen. (2021) Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder. Applied Sciences 11:24, pages 11803.
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Bruno Thibault, Cristina Ratti & Seddik Khalloufi. (2021) The “normalized air content”: A novel and reliable concept to assess pore formation during dehydration. Journal of Food Engineering 311, pages 110733.
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Sibel BÖLEK. (2020) Vakum kurutucu ve Akışkan Yatak Kurutucu Kullanılarak Kurutulmuş Avokadoların Kalite Karakteristiklerinin Kıyaslanması. Türk Tarım ve Doğa Bilimleri Dergisi 7:4, pages 814-822.
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Setia Budi Sasongko, H. Hadiyanto, Mohamad Djaeni, Arninda Mahar Perdanianti & Febiani Dwi Utari. (2020) Effects of drying temperature and relative humidity on the quality of dried onion slice. Heliyon 6:7, pages e04338.
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Werner Mühlbauer & Joachim Müller. 2020. Drying Atlas. Drying Atlas 289 296 .
I. Boutelba, S. Zid, P. Glouannec, S. Youcef-ali, A. Magueresse & N. Kimouche. (2019) Thermo-hydrous behavior of dried un-blanched potato samples. Journal of Food Engineering 240, pages 160-170.
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Carolina Vieira Bezerra, Luiza H. Meller da Silva, Danielle Ferreira Corrêa & Antonio M.C. Rodrigues. (2015) A modeling study for moisture diffusivities and moisture transfer coefficients in drying of passion fruit peel. International Journal of Heat and Mass Transfer 85, pages 750-755.
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M. V. C. SILVA, R. C. PINHEIRO, L. H. M. SILVA & A. M. C. RODRIGUES. (2015) DETERMINING THE MOISTURE TRANSFER PARAMETERS DURING CONVECTIVE DRYING OF SHRIMP. DETERMINING THE MOISTURE TRANSFER PARAMETERS DURING CONVECTIVE DRYING OF SHRIMP.
J. Aprajeeta, R. Gopirajah & C. Anandharamakrishnan. (2015) Shrinkage and porosity effects on heat and mass transfer during potato drying. Journal of Food Engineering 144, pages 119-128.
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Ibrahim Greiby, Muhammad Siddiq, Kirk D. Dolan & Shantanu Kelkar. (2012) Effect of non‐isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace. International Journal of Food Science & Technology 48:5, pages 992-998.
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Youquan Liu, Yanyun Chen, Wen Wu, Nelson Max & Enhua Wu. (2012) Physically based object withering simulation. Computer Animation and Virtual Worlds 23:3-4, pages 395-406.
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L.A. Ramallo & R.H. Mascheroni. (2012) Quality evaluation of pineapple fruit during drying process. Food and Bioproducts Processing 90:2, pages 275-283.
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M. Wakjira, D. Adugna & G. Berecha. (2011) Determining Slice Thickness of Banana (Musa spp.) for Enclosed Solar Drying using Solar Cabinet Dryer under Ethiopian Condition. American Journal of Food Technology 6:7, pages 568-580.
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Soraia Vilela Borges, Maurício C. Mancini, Jefferson Luiz Gomes Corrêa & Julia Benedito Leite. (2011) Drying kinetics of bananas by natural convection: Influence of temperature, shape, blanching and cultivar. Ciência e Agrotecnologia 35:2, pages 368-376.
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Tasleem Zafar & Jiwan S. Sidhu. 2010. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 525 543 .
Sakamon Devahastin & Chalida Niamnuy. (2010) Invited review: Modelling quality changes of fruits and vegetables during drying: a review. International Journal of Food Science & Technology 45:9, pages 1755-1767.
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Ciurzyńska Agnieszka & Lenart Andrzej. (2010) Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries. Journal of Food Engineering 97:2, pages 267-274.
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Seddik Khalloufi, Cristhian Almeida-Rivera & Peter Bongers. (2010) A fundamental approach and its experimental validation to simulate density as a function of moisture content during drying processes. Journal of Food Engineering 97:2, pages 177-187.
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Seddik Khalloufi, Cristhian Almeida-Rivera & Peter Bongers. (2009) A theoretical model and its experimental validation to predict the porosity as a function of shrinkage and collapse phenomena during drying. Food Research International 42:8, pages 1122-1130.
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Somkiat Prachayawarakorn, Warunee Tia, Napaporn Plyto & Somchart Soponronnarit. (2008) Drying kinetics and quality attributes of low-fat banana slices dried at high temperature. Journal of Food Engineering 85:4, pages 509-517.
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A.Z Sahin & I Dincer. (2002) Graphical determination of drying process and moisture transfer parameters for solids drying. International Journal of Heat and Mass Transfer 45:16, pages 3267-3273.
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A.Z. Sahin, I. Dincer, B.S. Yilbas & M.M. Hussain. (2002) Determination of drying times for regular multi-dimensional objects. International Journal of Heat and Mass Transfer 45:8, pages 1757-1766.
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I. Dincer, M.M. Hussain, A.Z. Sahin & B.S. Yilbas. (2002) Development of a new moisture transfer (Bi–Re) correlation for food drying applications. International Journal of Heat and Mass Transfer 45:8, pages 1749-1755.
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