Abstract

Dehydration operations are important steps in the chemical and food processing industries. Studying the drying kinetics and the drying rate of agricultural products is important in order to minimize energy consumption and, accordingly, the cost of the drying process by determining the optimum drying conditions under optimized drying conditions and temperature, drying can also enhance the product quality. It is important to understand the basic idea of modeling the drying kinetics of fruits and vegetables. The drying kinetics models are significant in deciding the ideal drying conditions, which are important parameters in terms of equipment design, optimization, and product quality improvement modeling the drying kinetics of fruits and vegetables are two very important areas of drying.