Mathematical Modelling and Tray Drying Kinetics of Loquat Eriobotrya japonica

Abstract

The present study was aimed to investigate drying of loquat slices in tray dryer at different temperatures Drying was conducted at 45°C, 55 °C, and 65°C at constant air velocity of 0.5 m/s in tray dryer;time taken for drying of slices was 12 h, 10 h and 9h respectively. The analysed moisture data was fitted in four different drying mathematical models, i.e. Henderson and Pabis, Page, Logarithmic and Newton (Lewis).Statistical analysis predicted that Page model was best-fitted model for describing drying characteristics of loquat slices. Best-fitted model was selected by obtaining maximum value of regression coefficient (R2 ) and minimum value of chi square (χ2) and root mean square error (RSME). It was observed that shrinkage percentage was less at higher temperature as compared to the lower temperature, i.e., 45°C.