Drying kinetics of some fruits

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 a function of process variables. The model was tested with data produced in a laboratory dryer, using nan-linear regression analysis. The investigation involved a wide range of characteristic dimensions 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. The model also involved the equilibrium material moisture content which was formulated in the form of the GAB equation. Its parameters were evaluated by means of non-linear regression analysis to independent experiments covering two process variables (temperature and water activity of the surrounding air).