“…Hot air drying (HAD) is a simple method commonly applied to fruits and vegetables (Bazyma et al, ; Ogura, ). A number of researchers have examined HAD of fruits and vegetables with a high moisture content, such as kiwifruits (Orikasa et al, ), apples (Sjöholm & Gekas, ), garden beets and carrots (Pabis & Jaros, ), and sweet potatoes (Orikasa et al, ). Some disadvantages of HAD include its low energy efficiency and the lengthy drying time required during the falling‐rate period (Bazyma et al, ; Drouzas, Tsami, & Saravacos, ).…”