Comparison of the dried properties of Ganoderma lucidum produced by the convective dryer and infrared dryer.

Ganoderma lucidum is a promising medicine with a high amount of antioxidants and calcium. The selection of appropriate drying process methods in food science has a chief role to reach the best final characteristics. This study aimed to investigate the effects of air velocity and temperature in the convective dryer, sample distance, and infrared power in infrared dryers on the drying kinetics and quality of Ganoderma lucidum slices.

Modelling and experimental analysis of rice drying in new fluidized bed assisted hybrid infrared-microwave dryer.

This study aimed to investigate how infrared (1000-2000 W) and microwave power (100-900 W), air velocity (1-5 m/s) and temperature (40-80 °C) affected the specific energy consumption, the moisture removal rate, and the product's quality (whiteness index, head rice yield, water uptake ratio, and elongation ratio) in hybrid dryer. Rising temperature, velocity and microwave power and lower temperatures resulted in improving head rice yield of paddy samples. The experiments proved that the new hybrid system significantly increased the moisture removal rate (from 100 to 700%), head rice yield (from 5 to 40 %) and decreased the specific energy consumption (from 10 to 80%) compared to the single fluidized bed dryer.

Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology.

The aim of this work was to study the effect of thickness of samples, air velocity and infrared power on the drying kinetics and quality attributes of blanched eggplant slices during infrared drying. The drying experiments were made by Response Surface Methodology (RSM) based on a Box-Behnken design (BBD). Experiments were conducted at a thickness of 3, 5, and 7 mm, air velocity of 0.

Optimization and quality evaluation of infrared-dried kiwifruit slices.

Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared-dried kiwifruit slices, in terms of drying time, rehydration ratio and shrinkage as a function of infrared power levels, slice thicknesses, slice distance from the infrared lamps, and air velocity. Response surface methodology was used for optimization of drying parameters with employing desirability function.

Mathematical modelling of infrared-dried kiwifruit slices under natural and forced convection.

In this work, the effect of the radiation intensity, slice thickness, and the distance between slices and infrared lamps under natural drying air and the effect of slice thickness and air velocity under forced drying air on the moisture diffusion characteristics and the drying rate of kiwifruit slices during infrared drying were investigated. The drying of kiwifruit happened in the falling rate period, and no constant-rate period was observed in the drying curves. One hundred models were fitted to the drying data.