Microwave Drying of Parsley: Modelling, Kinetics, and Energy Aspects

By Y. Soysal, S. Öztekin, Ö. Eren. 2006

314 citations recorded by the source corpus.

Subfields: Food Science, Mechanical Engineering

View Paper: https://www.semanticscholar.org/paper/f14af85cb53ad40293dee38759e5984fe297b150

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. P. Suresh Kumar
2. V. Sagar

In Mechanical Engineering

1. Gholamhassan Najafi

Citations in the corpus

• Recent advances in drying and dehydration of fruits and vegetables: a review (2010, background): “Combination drying with an initial conventional drying process followed by a fi nish microwave or microwave vacuum process has proven to reduce drying time while improving product quality and minimising energy requirements (Erle 2005, Soysal et al. 2006).”
• Mathematical modeling, moisture diffusion, energy consumption and efficiency of thin layer drying of potato slices. (2013, methodology): “In microwave drying, drying time is shortened due to quick absorption of energy by water molecules, causes rapid evaporation of water, resulting in high drying rates of the food [16-18].”