Moisture Content Modeling of Sliced Kiwifruit (cv. Hayward) During Drying

Abstract

Drying behavior of kiwifruit slice was studied at 40, 50, 60, 70 and 80^oC and at a constant air velocity of 1.5 m/s for constant sample thickness of 4 mm in a thin layer dryer. Sample weight, temperature and drying air velocity were measured during drying and drying curves were obtained for each experimental data. The curves were fitted to twelve different semi-theoretical and/or empirical thin-layer drying models to estimate a suitable model for drying of kiwifruit. Coefficients were evaluated by non-linear regression analysis. The models were compared based on their coefficient of determination (EF), root mean square error (RMSE) and reduced chi-square (x²). Midilli model had the highest value of EF (0.999319), the lowest RMSE (0.032536) and x² (0.001119). The Midilli model was found to satisfactorily describe the drying behavior of kiwifruit.