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This study aims to investigate the effect of different infrared powers (IP) (38 W, 50 W, 62 W, 74 W, and 88 W) on drying kinetics, total phenolic content (TPC) and individual phenolics, antioxidant activity (AA) and antibacterial activity, and color quality of sage leaves. IP level significantly affected (p0.80). This study suggested that sage leaves should be dried at 88 W regarding lower drying times and color changes, lower phenolic degradation, and higher antibacterial activity.

In this study, characteristic drying behaviour and kinetics of blue mussels, which were dried with the traditional methods of cabinet-type, oven and vacuum oven drying, are studied. In a cabinet-type dryer there is air flow while in an oven dryer there is no air flow. In each method, Deff and Ea are calculated and colour analyses are done. According to the results, mussels are dried between 270-120 min, 570-300 min and 390-210 min, for the cabinet-type dryer, oven and vacuum oven, respectively. In each method, the Midilli and Kucuk model best fits experimental data with high coefficient of determination (R2) between 0.9995-0.9984, 0.9996-0.9993, and 0.9997-0.9993 for cabinettype, oven and vacuum oven dryer, respectively. Deff values were calculated between 1.89-4.94×10-9 m2/s, 0.89-1.63×10-9 m2/s and 1.17-2.28×10-9 m2/s for cabinet-type dryer, oven and vacuum oven methods, respectively. Also, Ea values were found to be 46.90, 29.57 and 32.85 kJ/mol, for cabinet-type dryer, oven and vacuum oven methods, respectively. The colour change was slightly affected by the change in the temperature.

Influences of drying air temperatures on drying time, specific energy consumption as well as product quality of culture asparagus were investigated in hot-air drying. The drying properties of asparagus samples were performed in a laboratory scale convection dryer at three different temperatures. The drying times of asparagus samples were found as 1200, 630 and 510 min for 50, 60 and 70 °C, respectively. In regard to the data obtained, Midilli et al. model is superior to other models to describe drying behavior of asparagus samples. The effective moisture diffusivity values of asparagus samples were calculated between 6.32 ⋅ 10-9-1.62 ⋅ 10-8 m²/s and the activation energy was estimated as 43.59 kJ/mol. The highest rehydration content and the least total color change were found in asparagus slices dried at 50 °C. Energy consumption values for asparagus samples dried at 50, 60 and 70 °C temperatures were obtained as 10.14, 5.32 and 4.31 kWh, respectively. In terms of energy consumption values, the best efficiency among all drying temperatures was obtained at 70 °C. It has been determined that the specific energy consumption decreased with increasing temperature. [ABSTRACT FROM AUTHOR]

In this study, the effect of different microwave and infrared power levels on drying kinetics of cherry tomatoes is investigated. Drying experiments are carried out with the power levels of 90, 180, 270 and 360 W (5.625, 11.250, 16.875 and 22.500 W/g as power density) in microwave studies and 74, 83 and 104 W (0.871, 0.976 and 1.224 W/g as power density) in infrared studies. The obtained experimental moisture ratios are fitted to seven different widely used thin-layer models and the results showed that Weibull and Aghbashlo et al. models best fit the data for microwave and infrared drying of cherry tomatoes. The effective moisture diffusivities for microwave and infrared drying studies are calculated between 5.46×10-8 and 4.24×10-7 m2/s and 7.33×10-9– –8.24×10-9 m2/s, respectively. Additionally, microwave and infrared activation energies are found to be 9.4654 and 0.3162 kW/kg, respectively.

Pea drying studies were assessed to learn more about the kinetics and properties of drying in a hot-air dryer. Research was done on impact of temperatures and pre-treatments on drying behaviours. The drying rate graphs demonstrated that the entire drying procedure took place when rates were declining. To properly understand the experimental data, four mathematical models (Henderson & Pabis, Page, Wang & Singh, and Aghbashlo et al.) were used. The Page model was discovered to be the ideal one to depict peas' curves of drying. The identification of the Page model as the most suitable for depicting pea drying curves underscored the applicability in modeling drying behaviors in similar agricultural products. With Fick's second law of diffusion, effective moisture diffusivity (Deff) sorted from 2.45x10-10 to 6.55x10-10 m2/s at given temperature. Deff was expressed as a function of temperature with an Arrhenius type equation. For samples from Potas, Blanch, and Control codes, the activation energy for moisture diffusion was computed as 21.48, 22.82, and 22.32 kJ/mol, respectively. The computation of activation energy for moisture diffusion for different samples offered practical information for optimizing drying processes under various conditions. The results showed the importance of pea drying kinetics and practical implications for industry on drying efficiency and product quality. [ABSTRACT FROM AUTHOR]

This study focused on investigating the drying behaviors of nectarine slices under varying drying temperatures (Tdrying) through the utilization of energy and exergy analysis methodologies, alongside an exploration of the drying kinetics employing diverse mathematical models. The drying process was carried out using a closed-type heat pump drying (HPD) system. The findings revealed a reduction in drying time with an increase in temperature. Notably, the condenser, compressor, and drying cabinet exhibited their highest exergy efficiencies at a Tdrying of 45 °C, while the evaporator demonstrated its highest exergy efficiency at 35 °C. The highest exergy efficiencies were achieved at a Tdrying of 45 °C and calculated as 65.94%, 77.95% and 80.53% for the condenser, dryer and compressor, respectively. Among the considered models, Aghbashlo et al. demonstrated the most optimal fit for moisture ratio. The Deff values ranged from 5.476 × 10-10 to 1.095 × 10-9 m² /s within the Tdrying range of 35 to 45 °C. As the Tdrying elevated, the Deff also raised. Using an Arrhenius-type equation, the expression for the temperature dependence of Deff was established. The determined activation energy value for moisture diffusion was 56.50 kJ/mol. [ABSTRACT FROM AUTHOR]

As an alternative to fish and beef, blue mussels (Mytilus edulis) can be consumed due to their high protein content. In this study, the drying kinetics and quality changes (cook loss, area shrinkage and colour change) in whole blue mussels were investigated with several infrared power levels between 88–146 W. Various thin-layer drying models were applied to the blue mussel and the Midilli et al., model best fits the experimental data (R2: 0.999150–0.999750, χ2: 0.000104–0.000030, RMSE: 0.008309–0.004797). The effective moisture diffusivity was determined to be between 4.24×10-9 and 1.10×10-8 m2/s. The activation energy was found to be 20.85 kW/kg. The cook loss and area shrinkage increased with increasing power level and drying time. Most cook loss (30%) and area shrinkage (30%) were obtained between 15-23 min and 8-20 min of drying time, respectively. The colour change was slightly affected by the change in infrared power level.