The Experts below are selected from a list of 876 Experts worldwide ranked by ideXlab platform
Shaojin Wang - One of the best experts on this subject based on the ideXlab platform.
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pilot scale radio frequency drying of Macadamia Nuts heating and drying uniformity
Drying Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Hot air assisted radio frequency (HARF) heating holds potential to provide fast drying of Macadamia Nuts with acceptable product quality. The goal of this study was to determine heating and drying uniformity of Macadamia Nuts in a pilot-scale 27.12 MHz, 6 kW radio frequency (RF) system as influenced by container locations in the RF chamber, moving conditions, and with or without additional hot-air heating. Uniformity index values estimated by measured sample temperatures and weight changes over 12 compartments in the container were used for comparing heating and drying uniformity, respectively, between HARF- and RF-only treatments. Experimental results showed central heating in the HARF-treated four-layer tray and edge or corner heating in RF-alone-treated Macadamia Nuts. Moving samples did not clearly improve heating and drying uniformity. The RF uniform drying was achieved with applied hot-air surface heating based on relatively small weight changes over 12 compartments in the container. The determined ...
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developing hot air assisted radio frequency drying for in shell Macadamia Nuts
Food and Bioprocess Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin Wang, J A Johnson, Joseph R PowersAbstract:Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6- kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective- ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re- quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry.
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temperature and moisture dependent dielectric properties of Macadamia nut kernels
Food and Bioprocess Technology, 2013Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Conventional hot air drying for Macadamia Nuts takes several weeks, generating great interest in developing advanced drying technologies. Radio frequency (RF) and microwave (MW) heating hold potential for providing fast and uniform drying with acceptable product quality. To clearly understand the interaction between electromagnetic energy and Macadamia Nuts, information on dielectric properties of the kernels is needed for designing a practical and effective drying process. In this study, dielectric properties of the Macadamia nut kernels were measured between 10 and 1,800 MHz using an open-ended coaxial-line probe technique at temperatures between 25 and 100 °C and moisture contents between 3 % and 24 % on a wet basis (w.b.). The results showed that both dielectric constant and loss factor of the kernels decreased sharply with increasing frequency over the RF range (10 to 300 MHz), but gradually over the measured MW range (300–1,800 MHz), which were largely enhanced by increasing moisture content and temperature. Penetration depth decreased with increasing frequency, moisture content, and temperature. Based on this study, uniform drying of Macadamia nut kernels in thick layers could be effectively developed using RF energy.
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COMMUNICATION Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts
2012Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Joseph R Powers, Judy Johnson, Shaojin WangAbstract:Abstract Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6-kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective-ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re-quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry
Yunyang Wang - One of the best experts on this subject based on the ideXlab platform.
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pilot scale radio frequency drying of Macadamia Nuts heating and drying uniformity
Drying Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Hot air assisted radio frequency (HARF) heating holds potential to provide fast drying of Macadamia Nuts with acceptable product quality. The goal of this study was to determine heating and drying uniformity of Macadamia Nuts in a pilot-scale 27.12 MHz, 6 kW radio frequency (RF) system as influenced by container locations in the RF chamber, moving conditions, and with or without additional hot-air heating. Uniformity index values estimated by measured sample temperatures and weight changes over 12 compartments in the container were used for comparing heating and drying uniformity, respectively, between HARF- and RF-only treatments. Experimental results showed central heating in the HARF-treated four-layer tray and edge or corner heating in RF-alone-treated Macadamia Nuts. Moving samples did not clearly improve heating and drying uniformity. The RF uniform drying was achieved with applied hot-air surface heating based on relatively small weight changes over 12 compartments in the container. The determined ...
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developing hot air assisted radio frequency drying for in shell Macadamia Nuts
Food and Bioprocess Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin Wang, J A Johnson, Joseph R PowersAbstract:Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6- kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective- ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re- quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry.
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temperature and moisture dependent dielectric properties of Macadamia nut kernels
Food and Bioprocess Technology, 2013Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Conventional hot air drying for Macadamia Nuts takes several weeks, generating great interest in developing advanced drying technologies. Radio frequency (RF) and microwave (MW) heating hold potential for providing fast and uniform drying with acceptable product quality. To clearly understand the interaction between electromagnetic energy and Macadamia Nuts, information on dielectric properties of the kernels is needed for designing a practical and effective drying process. In this study, dielectric properties of the Macadamia nut kernels were measured between 10 and 1,800 MHz using an open-ended coaxial-line probe technique at temperatures between 25 and 100 °C and moisture contents between 3 % and 24 % on a wet basis (w.b.). The results showed that both dielectric constant and loss factor of the kernels decreased sharply with increasing frequency over the RF range (10 to 300 MHz), but gradually over the measured MW range (300–1,800 MHz), which were largely enhanced by increasing moisture content and temperature. Penetration depth decreased with increasing frequency, moisture content, and temperature. Based on this study, uniform drying of Macadamia nut kernels in thick layers could be effectively developed using RF energy.
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COMMUNICATION Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts
2012Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Joseph R Powers, Judy Johnson, Shaojin WangAbstract:Abstract Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6-kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective-ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re-quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry
Mengxiang Gao - One of the best experts on this subject based on the ideXlab platform.
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pilot scale radio frequency drying of Macadamia Nuts heating and drying uniformity
Drying Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Hot air assisted radio frequency (HARF) heating holds potential to provide fast drying of Macadamia Nuts with acceptable product quality. The goal of this study was to determine heating and drying uniformity of Macadamia Nuts in a pilot-scale 27.12 MHz, 6 kW radio frequency (RF) system as influenced by container locations in the RF chamber, moving conditions, and with or without additional hot-air heating. Uniformity index values estimated by measured sample temperatures and weight changes over 12 compartments in the container were used for comparing heating and drying uniformity, respectively, between HARF- and RF-only treatments. Experimental results showed central heating in the HARF-treated four-layer tray and edge or corner heating in RF-alone-treated Macadamia Nuts. Moving samples did not clearly improve heating and drying uniformity. The RF uniform drying was achieved with applied hot-air surface heating based on relatively small weight changes over 12 compartments in the container. The determined ...
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developing hot air assisted radio frequency drying for in shell Macadamia Nuts
Food and Bioprocess Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin Wang, J A Johnson, Joseph R PowersAbstract:Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6- kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective- ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re- quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry.
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temperature and moisture dependent dielectric properties of Macadamia nut kernels
Food and Bioprocess Technology, 2013Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Conventional hot air drying for Macadamia Nuts takes several weeks, generating great interest in developing advanced drying technologies. Radio frequency (RF) and microwave (MW) heating hold potential for providing fast and uniform drying with acceptable product quality. To clearly understand the interaction between electromagnetic energy and Macadamia Nuts, information on dielectric properties of the kernels is needed for designing a practical and effective drying process. In this study, dielectric properties of the Macadamia nut kernels were measured between 10 and 1,800 MHz using an open-ended coaxial-line probe technique at temperatures between 25 and 100 °C and moisture contents between 3 % and 24 % on a wet basis (w.b.). The results showed that both dielectric constant and loss factor of the kernels decreased sharply with increasing frequency over the RF range (10 to 300 MHz), but gradually over the measured MW range (300–1,800 MHz), which were largely enhanced by increasing moisture content and temperature. Penetration depth decreased with increasing frequency, moisture content, and temperature. Based on this study, uniform drying of Macadamia nut kernels in thick layers could be effectively developed using RF energy.
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COMMUNICATION Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts
2012Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Joseph R Powers, Judy Johnson, Shaojin WangAbstract:Abstract Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6-kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective-ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re-quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry
Li Zhang - One of the best experts on this subject based on the ideXlab platform.
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pilot scale radio frequency drying of Macadamia Nuts heating and drying uniformity
Drying Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Hot air assisted radio frequency (HARF) heating holds potential to provide fast drying of Macadamia Nuts with acceptable product quality. The goal of this study was to determine heating and drying uniformity of Macadamia Nuts in a pilot-scale 27.12 MHz, 6 kW radio frequency (RF) system as influenced by container locations in the RF chamber, moving conditions, and with or without additional hot-air heating. Uniformity index values estimated by measured sample temperatures and weight changes over 12 compartments in the container were used for comparing heating and drying uniformity, respectively, between HARF- and RF-only treatments. Experimental results showed central heating in the HARF-treated four-layer tray and edge or corner heating in RF-alone-treated Macadamia Nuts. Moving samples did not clearly improve heating and drying uniformity. The RF uniform drying was achieved with applied hot-air surface heating based on relatively small weight changes over 12 compartments in the container. The determined ...
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developing hot air assisted radio frequency drying for in shell Macadamia Nuts
Food and Bioprocess Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin Wang, J A Johnson, Joseph R PowersAbstract:Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6- kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective- ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re- quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry.
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temperature and moisture dependent dielectric properties of Macadamia nut kernels
Food and Bioprocess Technology, 2013Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Conventional hot air drying for Macadamia Nuts takes several weeks, generating great interest in developing advanced drying technologies. Radio frequency (RF) and microwave (MW) heating hold potential for providing fast and uniform drying with acceptable product quality. To clearly understand the interaction between electromagnetic energy and Macadamia Nuts, information on dielectric properties of the kernels is needed for designing a practical and effective drying process. In this study, dielectric properties of the Macadamia nut kernels were measured between 10 and 1,800 MHz using an open-ended coaxial-line probe technique at temperatures between 25 and 100 °C and moisture contents between 3 % and 24 % on a wet basis (w.b.). The results showed that both dielectric constant and loss factor of the kernels decreased sharply with increasing frequency over the RF range (10 to 300 MHz), but gradually over the measured MW range (300–1,800 MHz), which were largely enhanced by increasing moisture content and temperature. Penetration depth decreased with increasing frequency, moisture content, and temperature. Based on this study, uniform drying of Macadamia nut kernels in thick layers could be effectively developed using RF energy.
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COMMUNICATION Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts
2012Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Joseph R Powers, Judy Johnson, Shaojin WangAbstract:Abstract Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6-kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective-ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re-quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry
Juming Tang - One of the best experts on this subject based on the ideXlab platform.
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pilot scale radio frequency drying of Macadamia Nuts heating and drying uniformity
Drying Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Hot air assisted radio frequency (HARF) heating holds potential to provide fast drying of Macadamia Nuts with acceptable product quality. The goal of this study was to determine heating and drying uniformity of Macadamia Nuts in a pilot-scale 27.12 MHz, 6 kW radio frequency (RF) system as influenced by container locations in the RF chamber, moving conditions, and with or without additional hot-air heating. Uniformity index values estimated by measured sample temperatures and weight changes over 12 compartments in the container were used for comparing heating and drying uniformity, respectively, between HARF- and RF-only treatments. Experimental results showed central heating in the HARF-treated four-layer tray and edge or corner heating in RF-alone-treated Macadamia Nuts. Moving samples did not clearly improve heating and drying uniformity. The RF uniform drying was achieved with applied hot-air surface heating based on relatively small weight changes over 12 compartments in the container. The determined ...
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developing hot air assisted radio frequency drying for in shell Macadamia Nuts
Food and Bioprocess Technology, 2014Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin Wang, J A Johnson, Joseph R PowersAbstract:Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6- kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective- ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re- quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry.
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temperature and moisture dependent dielectric properties of Macadamia nut kernels
Food and Bioprocess Technology, 2013Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Shaojin WangAbstract:Conventional hot air drying for Macadamia Nuts takes several weeks, generating great interest in developing advanced drying technologies. Radio frequency (RF) and microwave (MW) heating hold potential for providing fast and uniform drying with acceptable product quality. To clearly understand the interaction between electromagnetic energy and Macadamia Nuts, information on dielectric properties of the kernels is needed for designing a practical and effective drying process. In this study, dielectric properties of the Macadamia nut kernels were measured between 10 and 1,800 MHz using an open-ended coaxial-line probe technique at temperatures between 25 and 100 °C and moisture contents between 3 % and 24 % on a wet basis (w.b.). The results showed that both dielectric constant and loss factor of the kernels decreased sharply with increasing frequency over the RF range (10 to 300 MHz), but gradually over the measured MW range (300–1,800 MHz), which were largely enhanced by increasing moisture content and temperature. Penetration depth decreased with increasing frequency, moisture content, and temperature. Based on this study, uniform drying of Macadamia nut kernels in thick layers could be effectively developed using RF energy.
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COMMUNICATION Developing Hot Air-Assisted Radio Frequency Drying for In-shell Macadamia Nuts
2012Co-Authors: Yunyang Wang, Li Zhang, Mengxiang Gao, Juming Tang, Joseph R Powers, Judy Johnson, Shaojin WangAbstract:Abstract Dehydration reduces water activity and extends shelf life of perishable agricultural products. The purpose of this research was to study the application of radio frequency (RF) energy in dehydration of in-shell Macadamia Nuts and shorten the lengthy process times needed in conventional hot air drying operations. A pilot scale 27.12-MHz and 6-kW RF system was used to determine the operational parameters, the drying curve, and the quality attributes of the processed Nuts. The results showed that an electrode gap of 15.5 cm and a hot air temperature of 50 °C provided an acceptable heating rate and stable sample temperatures, and were used for further drying tests. The drying curves showed an exponential decay and required 750 and 360 min to achieve the final moisture content of 0.030 kg water/kg dry solid (3.0 % dry basis) in whole Nuts in hot air drying and RF heating/hot air combined drying, respective-ly. The drying kinetics of the Nuts were described well by the Page model for hot air drying, but a logarithmic model was more suited for RF/hot air drying. Peroxide value and free fatty acid increased with the drying time both for hot air and RF drying but remained within acceptable range re-quired by the nut industry. The RF process shows potential to provide rapid, uniform, and quality-acceptable drying technology for the nut industry
