ABSTRACT
The current research examines drying process parameters for ivy gourd slices since it is a good source of iron, vitamin C, protein, and fibre. The considerable effect on drying of ivy gourd using different tray perforations like oval, circular, and hexagonal at different process parameters, namely air temperature (40 °C, 50 °C, and 60 °C), air velocity (0.5 m/s, 1 m/s, and 1.5 m/s), time variation (20 minutes, 30 minutes, and 40 minutes) and thickness of slice (2 mm, 4 mm, and
KEYWORDS
PAPER SUBMITTED: 2024-07-28
PAPER REVISED: 2024-09-28
PAPER ACCEPTED: 2024-10-04
PUBLISHED ONLINE: 2024-11-09
THERMAL SCIENCE YEAR
2025, VOLUME
29, ISSUE
Issue 2, PAGES [1619 - 1630]
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