ArticleScientific reports2024
Effect of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon (Cantaloupe) slices.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- CmYAB2 transcriptional module regulates fruit morphogenesis in Cucumis Melo.BMC plant biology · 2026Article
- Hot Air vs. Vacuum Microwave Drying of Lemon Slices: Effects on Drying Kinetics and Quality Attributes at Different Temperatures.Foods (Basel, Switzerland) · 2026Article
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- Modeling, environmental and economic analysis of drying of orange slice in an automatic indirect mixed mode solar dryer.Scientific reports · 2026Article
- Predictive modeling of apple slice drying: Integrating temperature, thickness, and shrinkage dynamics.PloS one · 2026Article
- Variations of physical properties, bioactive phytochemicals, antioxidant capacities and PPO activities of cantaloupe melon (Frontiers in nutrition · 2025Article
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Authors and funding
4 authors.
Funding
Abstract
The effects of hot air temperature and slice thickness on the drying kinetics and quality of Hami melon slices (HMS) were studied. HMS (3 mm and 5 mm) were carried out in a forced convection drying oven at temperatures ranging from 60 ~ 90 °C. The increase in hot air temperature and the decrease in slice thickness led to shorter drying times and higher drying rates. The drying rate curves indicated that the drying process of HMS did not exhibit a constant drying rate period. In the drying kinetics modeling process, the Explinear model was suited for describing the drying curves with higher accuracy. According to Fick's second law, the moisture effective diffusion coefficient of 3 mm and 5 mm HMS ranged from 4.72 ~ 15.96 × 10
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