Abstract
In this study, the drying of kiwi fruit in a convective dryer is examined experimentally. Air velocity, thickness of the slices and drying time are the varied parameters in drying process. In the experimental study, kiwi slices having thickness of 4 and 8 mm are dried in the dryer under the conditions of 45 °C temperature of the drying air, 10% relative humidity and 0.5–1.5 m/s drying air velocity. In addition to the tests, the effects of mentioned drying parameters on drying are analyzed by ANOVA (Analysis of Variance) method to find the contribution rate of each parameter. For this aim, an orthogonal array is arranged by using Taguchi design of experiment method. As the results of experiments and variance analysis, it has been determined that, drying air velocity plays a significant effect on total drying time. The minimum drying time (225 min) is achieved for 1.5 m/s for 4 mm slices, and the maximum drying time (750 min) is achieved for 0.5 m/s for the kiwi sample sliced 8 mm thick. It is also concluded that, working with the convective dryer at different velocities is advantageous in terms of preserving brightness and color quality.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Drying air velocity significantly affected total kiwi drying time.
Not reportedDirection
Verbatim
e0“drying air velocity plays a significant effect on total drying time.”
t0“Kiwi Fruit”
Claim · model-written summary
The shortest kiwi drying time was 225 min at 1.5 m/s for 4 mm slices.
Verbatim
e0“The minimum drying time (225 min) is achieved for 1.5 m/s for 4 mm slices”
t0“Kiwi Fruit”
Claim · model-written summary
The longest kiwi drying time was 750 min at 0.5 m/s for 8 mm slices.
Verbatim
e0“the maximum drying time (750 min) is achieved for 0.5 m/s for the kiwi sample sliced 8 mm thick.”
Claim · model-written summary
Varying convective-dryer velocity was advantageous for preserving kiwi brightness.
Not reportedComparator
Verbatim
e0“working with the convective dryer at different velocities is advantageous in terms of preserving brightness and color quality.”
t0“Kiwi Fruit”
Claim · model-written summary
Varying convective-dryer velocity was advantageous for preserving kiwi color quality.
Not reportedComparator
Verbatim
e0“working with the convective dryer at different velocities is advantageous in terms of preserving brightness and color quality.”
t0“Kiwi Fruit”