Kocabiyik, Habib2025-01-272025-01-272012978-047065585-6https://doi.org/10.1002/9781119962045.ch6https://hdl.handle.net/20.500.12428/12592Parallel with the worldwide increase in technology and the cultural habits of societies, changes occur in eating habits as well. In addition to this, agricultural products go through many different process stages from harvesting to reaching the consumer and are transported long distances to enable widespread trade. In accordance with these advancements, some contemporary and new applications are being put into use in agriculture and food production processes. However, research into the efficiency of the energy used for drying, drying kinetics, timing, environmental effects and the quality of the dried product has been started and is still in progress. As a result of this research, several new drying methods such as microwave, radio frequency drying, infrared drying and Refractance Window™drying, along with new dryers, have been developed and some of these have been commercialized. Others are in the prototype stage or the research stage. © 2012 John Wiley & Sons Ltd..eninfo:eu-repo/semantics/closedAccessDrying kinetics; Infrared drying; Microwave drying; New drying methods; Radio frequency drying; Refractance Window™ dryingBook Chapter12914210.1002/9781119962045.ch62-s2.0-84887144258N/A