Abstract

In this study, the drying kinetics of apple (control, blanching and blanching in 1% potassium meta bisulphate) in a tunnel dryer was studied at 50, 60, and 70°C air temperatures. The drying of apple slices occurred in a falling rate period. It was found that treated apple slices dried faster. Six thin layer-drying models were fitted to the experimental moisture ratio. Among the mathematical models evaluated, the logarithmic model satisfactorily described the drying behaviour of apple slices with high r2 values. The effective moisture diffusivity (Deff) of apple slices increased as the drying air temperature increased. The Deff values were higher for the treated samples than for the control.

Submitted: April 25, 2007 · Accepted: October 25, 2008 · Published: December 9, 2008

Recommended Citation

Goyal, Raj Kumar; O, Mujjeb; and Bhargava, Vinod Kumar (2008) "Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer," International Journal of Food Engineering: Vol. 4 : Iss. 8, Article 8.
DOI: 10.2202/1556-3758.1233
Available at: http://www.bepress.com/ijfe/vol4/iss8/art8