A Review of Thin Layer Drying of Foods: Theory, Modeling, and Experimental Results
Drying is a complicated process with simultaneous heat and mass transfer, and food drying is especially very complex because of the differential structure of products. In practice, a food dryer is considerably more complex than a device that merely removes moisture, and effective models are necessary for process design, optimization, energy integration, and control. Although modeling studies in food drying are important, there is no theoretical model which neither is practical nor can it unify the calculations. Therefore the experimental studies prevent their importance in drying and thin layer drying equations are important tools in mathematical modeling of food drying. They are practical and give sufficiently good results. In this study first, the theory of drying was given briefly. Next, general modeling approaches for food drying were explained. Then, commonly used or newly developed thin layer drying equations were shown, and determination of the appropriate model was explained. Afterwards, effective moisture diffusivity and activation energy calculations were expressed. Finally, experimental studies conducted in the last 10 years were reviewed, tabulated, and discussed. It is expected that this comprehensive study will be beneficial to those involved or interested in modeling, design, optimization, and analysis of food drying.
Optimization of mooseer (A. hirtifolium Boiss.) dehydration under infrared conditions.
BACKGROUND
In recent years, infrared drying has gained popularity as an alternative drying method for a va- riety of agricultural products. The use of infrared radiation technology in drying agricultural products has several advantages. These may include decreased drying time, high energy efficiency, high-quality finished products and uniform temperature in the product. With intermittent infrared and convection heating of a thick porous material, the drying time can be reduced compared to convection alone, while keeping good food quality and high energy efficiency.


METHODS
Response surface methodology (RSM) was employed to optimize the drying con- ditions of mooseer under infrared-convective drying. Experiments were performed at air temperatures of  40, 55 and 70°C, infrared powers of 500, 1000 and 1500 W, air velocities of 0.5, 1.5 and 2.5 m/s and slice thicknesses of 2, 4, and 6 mm. In this study, effective moisture diffusivity (Deff), shrinkage, color changes and specific energy consumption (SEC) were investigated. The central composite design (CCD) was selected for the design and optimization of the process.


RESULTS
Deff was obtained between 1.4×10 and 3.57×10    m /s. With increasing air temperature and slice –10                                  –9       2 thickness, Deff also increased. The level of shrinkage rose as slice thickness increased. The highest and lowest values of color changes were calculated at air temperatures of 70°C (52.3%) and 40°C (5.65%), respectively. Increasing air velocity led to an increase in SEC.


CONCLUSIONS
Optimum conditions for mooseer drying were achieved at air temperature of 70°C, infrared power of 867.46, air velocity of 0.59 m/s and slice thickness of 2 mm. At this point, Deff, shrinkage, color changes and SEC was obtained as 1.32×10–9 m2/s, 29.58%, 17.62% and 4.64 MJ/kg, respectively. The desir- ability value of 0.689 was achieved for the drying process.  .
DRYING KINETICS OF APPLE CYLINDERS UNDER COMBINED HOT AIR–MICROWAVE DEHYDRATION
Abstract Apple cylinders (Granny Smith) were dried in a combined hot air–microwave system. Drying experiments were carried out at various air temperatures (25, 30, 40 and 50 °C) combined with different levels of microwave incident power (0, 3, 5, 7 and 10 W/g) until 0.11 (d.b.) moisture content was obtained. Vacuum impregnation with an isotonic solution was used as a pretreatment before drying. Sample weight changes were determined for different drying conditions. When drying with combined air–microwave system, the drying rate curve could be divided in four periods limited by four critical points. An empirical model was proposed to estimate the drying kinetic constants as a function of the air temperature and the microwave power level for both sorts of samples, fresh apples and impregnated apples. At the end of the process different tissue matrices were obtained depending on the different drying conditions.