Full Paper Submission

Manuscripts should be typed using Times New Roman font 12 pt. with numbered lines, in the left-hand margin and double spacing throughout, i.e., also for abstracts, footnotes and references. The pages of the manuscript, including the title page, abstract, references, tables, etc. should be numbered consecutively. Make the width at 3 cm for all margins. All the figures and tables should be embedded in the text. Each figure and table should be referred to in the text. Avoid excessive use of italics to emphasize part of the text.

Manuscripts should include the following sections:
- Title (short, specific and informative),
- Keywords (indexing terms, up to 6 items),
- Abstract (maximum 300 word),
- Introduction,
- Material and Methods,
- Results and Discussion,
- Conclusions,
- Acknowledgements (if needed),
- Abbreviations and Symbols (if needed),
- References, Figures and Tables with captions not exceeding 30 pages (with references). All headings and titles should be written in bold.

Acknowledgements
Acknowledgements should be a brief statement at the end of the text and may include source of financial support. The contract number should be provided.

References
Cite references in the text as author‘s surname should be followed by the year of the publication in parentheses (Peter 2010; Basunia & Abe 2001). Use et al. after the first author’s family name for citations with three or more authors (Lawrence et al. 2001). For citations of the same authors published on the same year, use letters after the year (Dawson 2009a).

References cited in the text should be arranged chronologically. The references should be listed alphabetically based on author’s surnames, and chronological per author. Names of journals should be in full titles rather than the abbreviations. Avoid using citations of abstract proceedings. The following examples are for guidance.

Journal Articles
Doymaz I (2003). Drying kinetics of white mulberry. Journal of Food Engineering 61(3): 341-346
Basunia M A & Abe T (2001). Thin-layer solar drying characteristics of rough rice under natural convection. Journal of Food Engineering 47(4): 295-301
Lawrence K C, Funk D B & Windham W R (2001). Dielectric moisture sensor for cereal grains and soybeans. Transactions of the ASAE 44(6): 1691-1696
Akpinar E, Midilli A & Biçer Y (2003a). Single layer drying behavior of potato slices in a convective cyclone dryer and mathematical modeling. Energy Conversion and Management 44(10): 1689-1705

Books
Mohsenin N N (1970). Physical Properties of Plant and Animal Materials. Gordon and Breach Science Publishers, New York

Book Chapter
Rizvi S S H (1986). Thermodynamic properties of foods in dehydration. In: M A Rao & S S H Rizvi (Eds.), Engineering Properties of Foods, Marcel Dekker, New York, pp. 190-193

Publications of Institutions / Standard Books
ASAE (2002). Standards S352.2, 2002, Moisture measurement - unground grain and seeds. ASAE, St. Joseph, MI

Internet Sources
FAO (2013). Classifications and standards. Retrieved in April, 12, 2011 from http://www.fao.org/economic/ess/ess-standards/en/

Thesis and Dissertations
Berbert P A (1995). On-line density-independent moisture content measurement of hard winter wheat using the capacitance method. PhD Thesis, Crandfield University (Unpublished), UK

Conference Proceedings (Full papers)
Yağcıoğlu A, Değirmencioğlu A & Cağatay F (1999). Drying characteristics of laurel leaves under different drying conditions. In: Proceedings of the 7th International Congress on Agricultural Mechanization and Energy, 26-27 May, Adana, pp. 565-569

Tables and Figures:
Tables and Figures should be numbered consecutively and accompanied by a title above the table or figure. All tables and figures should not exceed 16x20 cm in size. Figures should have a high resolution, minimum 600 dpi in tiff/png format. Avoid using vertical lines in tables.

Illustrations:
Do not use figures that duplicate matter in tables. Figures can be supplied in digital format, or photographs and drawings, which are suitable for reproduction. Label each figure number consecutively.

Units:
Units of measurement should all be in SI units. Use a period in decimal fractions (1.24 rather than 1,24). Units should have a single space between the number and the unit (4 kg/ha, 20 N m, 100 kPa, 22 °C). The only exceptions are for angular definitions, minutes, seconds, and percentage; do not include a space (10°, 45’, 60’’, 29%). The abbreviation of litre is “L”.

Formulas and Equations:
Number each formula with the reference number placed in parentheses at the end. Use Word mathematical processor for formulas with 12pt., variances in Italics, numbers and mathematical definitions in plain text. If needed, refer as “Equation 1” in the text (….the model, as given in Equation 1).