“…There have been many studies on the drying behaviour of various vegetables such as soybeans and white beans (Hutchinson & Otten, 1983;Kitic & Viollaz, 1984), green beans (Senadeera, Bhandari, Young, & Wijesinghe, 2003), red pepper (Akpinar, Bicer, & Yildiz, 2003;Doymaz & Pala, 2002), carrot (Doymaz, 2004), eggplant (Ertekin & Yaldiz, 2004), and pumpkin, green pepper, stuffed pepper, green bean and onion (Yaldiz & Ertekin, 2001).…”