Abstract
In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80°C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80°C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R2 and low χ2 and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.
Highlights
Longan (Dimocarpus Longan Lour.) is a tropical fruit mainly produced in Thaïland
That are mainly exported to China, Vietnam, Hong Kong, Indonesia and others
There are a lot of longan drying methods, such as solar drying of peeled longan [1]
Summary
Longan (Dimocarpus Longan Lour.) is a tropical fruit mainly produced in Thaïland. The fruit has a brown to light reddish-brown peel. The pulp is juicy and sweet, with a white, translucent flesh. Transformed longans are exported as fresh (76%), dried (22%), canned (2%) and frozen fruits (
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