Abstract
Abstract Convective hot air drying was used to dry date fruits at different air temperatures and velocities. The kinetics of drying was evaluated by 10 common models. The fruit color and texture were examined before and after drying. Drying time increased as both drying temperature and air velocity decreased. Best fits to the experimental data were provided by the Midilli and Kucuk model, followed by the logarithmic, two-term exponential, and Henderson–Pabis models. Drying affected the fruit color and texture. To minimize such changes, the range of drying temperature and air velocity should be 60–70°C and 2 m/s, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
