Kerone

  Drying is an efficient technique for fruit storage/preservation. Drying may retain quality end product that is difficult, because all fruits are variable in structure, so, heat and mass transfer modeling (operating parameters) is a helpful technique to deal with it. This could only be done by selecting the proper sort of drying equipment and understanding the science behind the drying method as well as thermal properties of fruit. Drying method have several effects on different heat sensitive fruits elements and equipment (sensors etc.) also that result into increase in maintenance price, diffusion rate goes to critical limits etc. Because, choice of an acceptable drying technique and equipment is most significant regarding product quality and its amount. Modeling of a drying method considering different drying parameters and their effects on final quality of product and economic importance are mentioned here. we must always have information regarding the drying mechanics. So, that k

  The main challenge in global food demand is how to obtain high quality dry food products in efficient processing. The dry food or its extract can be a good option due to the long life storage and consumer convenience. To realize this preference, drying process offers the major role corresponding to the moisture removal from wet product. In general, the agriculture and food products with high moisture content (vegetables, herbs, starch products) are dried at low to moderate temperatures to conserve the valuable ingredients (protein, vitamins, enzymes, oil) as well as physical appearance such as color, and texture. Meanwhile, the modern drying technology has been widely developed with attractive results in the product quality aspects. However, the efficient dryer development has been scared. For example, the energy efficiency in freeze and low temperature dryers is lower than that of a  conventional convective dryer . This is due to the low value of driving force for moisture transfer