Drying is one of the oldest methods of food preservation and it is a complex process and involves simultaneous mass and heat transfer. The temperature, drying time, moisture diffusivity and drying rate are vital parameters in the design of process like for instance drying, storage, aeration and ventilation, etc.
Different conventional thermal treatments are used in the drying of biologic product such as, hot-air drying, vacuum drying, sun-drying and freeze drying result in low drying rates in the falling rate period which leads to undesirable thermal degradation of the finished products (Mousa and Farid, 2002; Vadivambal and Jayas, 2007; Ozbek and Dadali, 2007)