Abstract: The thin layer drying behavior of Psidium guajava L (guava fruit) cultivar Rayalaseema area AP, India, were studied experimentally to examine the influence of drying air temperature, slice thickness, and air velocity on the drying curves. Drying operation was carried out at 55oC, 60oC and 65oC temperatures, at slice thickness of 2.5 mm, 4 mm and 6 mm at 1 and 1.5 m/sec velocities. The predominant falling rate drying regime was observed. The analysis reveals that, the drying temperature and slice thickness has a significant effect and velocity has a least effect on moisture removal. Drying rate is found to increase with the increase in air temperature and thus reduced the drying time. Drying time increases with increase in slice thickness. The various drying models in defining the suitability of drying behavior were examined by statistical analysis. The analysis reveals, that the Henderson and Pabis model is better model that explains the drying behavior of Guava Fruit (R2=0.993).
Keywords: Guava fruit, Temperature, Velocity, Thickness, Drying kinetics
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