“…Many empirical and semi-theoretical models have been proposed and applied by investigators to the estimation of the moisture ratios and drying times of several agricultural and food products. These include eggplant (Ertekin and Yaldiz, 2004), apple , Menges and Ertekin, 2006, Kaya et al, 2007and Meisami-asl et al, 2010, apricot (Togrul andPehlivan, 2002, Bozkir, 2006), potato (Aghbashlo et al, 2009a), carrot (Domaz, 2004, Aghbashlo et al, 2009b, coroba (Corzo et al, 2010), grape (Yaldiz et al, 2001, Zomorodian andDadashzadeh, 2009), kiwifruit (Mohammadi et al, 2008), leek (Dadali and Ozbek, 2008), red chili pepper (Alibas, 2012), pepper, pumpkin, green bean and onion , pumpkin (Doymaz, 2007, Perez andSchmalko, 2009), spinach leaves (Doymaz, 2009), wheat (Mohapatra and Rao, 2005), cocoa (Hii et al, 2008), pretreated sour cherry (Gazor and Roustapour, 2015), and potato starch (Dixit et al, 2012). Aviara (2010) and Aviara et al (2010aAviara et al ( , 2010b reported that drying techniques and conditions significantly affect the physicochemical and functional properties of starch, and suggested that the drying techniques and conditions should be carefully chosen or modeled to avoid the adverse modification of the product characteristics that can occur when wet starch is subjected to heating.…”