Drying and physicochemical characteristics of nectarine slices were investigated using hot-air and hybrid hot air-microwave drying methods under fixed air temperature and air speed (50 °C and 0.5 m/s, respectively). Microwave ...

The drying kinetics of peppermint leaves was studied to determine the best drying method for them. Two drying methods include hot-air and infrared techniques, were employed. Three different temperatures (30, 40, 50 °C) and ...

In this study, we investigated the effects of hot air, infrared and combined hot air-infrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different ...