Drying Kinetics Equations of Persimmons Fruits
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Abstract
The objective of this research is to develop the drying kinetic equations of persimmons fruits. The experiments were carried out at drying air temperatures of 45๐C, 55๐C and 65๐C with a constant hot air velocity of 1 m/s. The average fruit radii varied between 2.9 and 3.1 cm. The initial moisture content was about 470±10% on a dry-basis. The drying process continued until the final fruit moisture content was about 30± 2 % on a dry-basis. Drying kinetic equations such as the theoretical model, semi- theoretical model and empirical model were studied. The parameters of those equations such as the effective diffusion coefficients and the drying constant were determined and developed by the method of least squares. The values of the coefficient of determination, root mean square error and mean absolute percentage error were used for selecting the appropriate equation. For drying kinetics, the best fit with the experiment data was the Page equation.
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