On the use of improved Midilli-Kucuk model for thin-layer drying

Click to increase image sizeClick to decrease image size Disclosure statementNo potential conflict of interest was reported by the author.Additional informationNotes on contributorsSencer BuzrulSencer Buzrul is currently a Full Professor of Food Engineering at the Department of Food Engineering, Necmettin Erbakan University, Konya, Türkiye. He obtained a Food Engineering degree, M.Sc. (2001) and Ph.D. (2008) in Food Engineering from Middle East Technical University, Türkiye, and also Ph.D. (2008) in Process Engineering from University of Bordeaux, France. He worked as a research assistant in Middle East Technical University, as an expert in Tobacco and Alcohol Market Regulatory Authority, as an expert in Ministry of Agriculture and Forestry and as a faculty member at the Department of Food Engineering, Konya Food and Agriculture University. His current research areas are predictive microbiology and non-thermal processing.