THERMAL SCIENCE

International Scientific Journal

Authors of this Paper

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Rajesh Suresh

,

Sekar Subramani

,

Dahiru U. Lawal

OPTIMIZATION OF DRYER PROCESS PARAMETERS FOR IVY GOURD DRYING USING RESPONSE SURFACE METHODOLOGY

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
Hot air oven drying, Drying parameters, moisture content, optimization, response surface methodology
PAPER SUBMITTED: 2024-07-28
PAPER REVISED: 2024-09-28
PAPER ACCEPTED: 2024-10-04
PUBLISHED ONLINE: 2024-11-09
DOI REFERENCE: https://doi.org/10.2298/TSCI240728248S
CITATION EXPORT: view in browser or download as text file
THERMAL SCIENCE YEAR 2025, VOLUME 29, ISSUE Issue 2, PAGES [1619 - 1630]
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Optimization of dryer process parameters for ivy gourd drying using response surface methodology

2025 Society of Thermal Engineers of Serbia. Published by the Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International licence