Drying kinetics of some fruits

摘要

Drying kinetics of four fruits (namely, apple, pear, kiwi and banana) were studied by introducing an one-parameter empirical mass transfer model, involving a characteristic parameter (drying constant), as s function of process variables. The model was tested with data produced in a laboratory dryer, using non-linear regression analysis. The investigation involved a wide range of characteristic dimension of samples and air conditions (temperature, humidity, and superficial velocity). The parameters of the model considered were found to be greatly affected by sample characteristic dimension and air temperature.