“…[13][14][15][16][17] In these previous studies, the drying process was thermodynamically modeled by Dincer and Sahin, [14] and drying of different products such as wheat kernel, [18] pistachio, [13] red pepper slices, [15] potato, [16,19] apple slices, [20] pumpkin, [17] laurel leaves, [21,22] pasta, [23] green olive, [24] and mint, [25] was evaluated in terms of energetic and exergetic aspects using various drying devices, such as fluidized bed dryers, solar drying cabinets, cyclone-type dryers, convective-type hot air dryers, and heat pump dryers. In addition, other exergetic studies on drying also included a solar greenhouse, [26] a freeze-drying process, [27] a detailed review, [28] and mathematical modeling.…”