This study focuses on the exploratory investigation and theoretical contrasting of drying kinetics for Nagpur combination of red and yellow fruit in a hot-air energetic dryer. Given the high perishability of combination of red and yellow fruit, immediate devouring or processing is important post-harvest. Dehydration emerges as a proficient preservation method, cueing an exploration of thin tier drying characteristics under varying environments such as drying air temperatures, relative moisture, and air velocities across different liquid contents. The research employs thin tier models, specifically Wang and Singh, Page, and Henderson, to compare hypothetical predictions with exploratory findings. Understanding drying movement proves essential for pinpointing exact drying times and optimal air flow velocities matching to different liquid levels. The drying operation is executed at velocities of 1 m/s and 1.25 m/s for hotnesses of 55°C, 65°C, and 75°C. Results indicate that drying temperature considerably influences moisture evacuation, whereas velocity strives the least impact. The drying rate increases with growing temperature and diminishes over occasion. The statistical equating of experimental data through drying characteristic curve scheming reveals that Wang and Singh's model outperforms others in exemplifying the drying behavior of Nagpur cantaloupe fruit (R²=0.9711). This comprehensive study enhances our understanding of the intricate interaction between drying parameters, providing valuable insights for optimum drying conditions and efficient protection.
Author(s) Details:
Prashant M. Rewatkar,
Kinkar
Institute of Technology, Seloo, Wardha, India.
Sandip
S. Jawre,
Shri
Shankar Prasad Agnihotri College of Engineering, Wardha, India.
Sanket R. Choudhari,
Kinkar Institute of Technology, Seloo, Wardha, India.
Please see the link here: https://stm.bookpi.org/TAER-V2/article/view/12946
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