Journal of Agricultural Science and Technology

Keywords = Moisture diffusivity

Number of Articles: 6

Effect of Infrared Drying Power on Dehydration Characteristics, Energy Consumption, and Quality Attributes of Common Wormwood (Artemisia absinthium L.) Leaves

Volume 20, Issue 4, September and October 2018, Pages 709-718

M. Beigi

Effect of Different Drying Conditions on the Mass Transfer Characteristics of Kiwi Slices

Volume 20, Issue 2, March and April 2018, Pages 249-264

H. Darvishi, P. Mohamamdi, M. Azadbakht, Z. Farhudi

Optimization of Almond Kernels Drying under Infrared-vacuum Condition with Microwave Pretreatment using Response Surface Method and Genetic Algorithm

Volume 18, Issue 6, November and December 2016, Pages 1543-1556

M. Safary, R. Amiri Chayjan

Fluidized Bed Drying Characteristics of Soybeans

Volume 16, Issue 5, September and October 2014, Pages 1017-1031

H. Darvishi, M. H. Khoshtaghaza, S. Minaee

Mathematical Modeling of Green Pepper Drying in Microwave-convective Dryer

Volume 15, Issue 3, May and June 2013, Pages 457-465

H. Darvishi, M. H. Khoshtaghaza, G. Najafi, F. Nargesi

Pistachio Nut (Ohadi Variety) Mass Transfer Simulation during Process of Drying Using Finite Element Method

Volume 11, Issue 2, March and April 2009, Pages 137-146

Sh. Rafiee, M. Kashaninejad, M. Kashaninejad, A. R. Keyhani, A. Jafari

Journal of Agricultural Science and Technology

Effect of Infrared Drying Power on Dehydration Characteristics, Energy Consumption, and Quality Attributes of Common Wormwood (Artemisia absinthium L.) Leaves

Effect of Different Drying Conditions on the Mass Transfer Characteristics of Kiwi Slices

Optimization of Almond Kernels Drying under Infrared-vacuum Condition with Microwave Pretreatment using Response Surface Method and Genetic Algorithm

Fluidized Bed Drying Characteristics of Soybeans

Mathematical Modeling of Green Pepper Drying in Microwave-convective Dryer

Pistachio Nut (Ohadi Variety) Mass Transfer Simulation during Process of Drying Using Finite Element Method

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