TY - JOUR
TI - Comparing the drying characteristics of apple and kiwi fruits
AU - Ozgen Filiz
JN - Thermal Science
PY - 2021
VL - 25
IS - 102
SP - 327
EP - 331
PT - Article
AB - In this study, the effects of drying air velocity on the organic apple and kiwi fruits that were sliced in same sizes were experimentally examined in a convective type dryer. In order to examine the effect of drying air velocity to drying process, drying air at 45ºC and 10% relative humidity was applied to kiwi and apple fruit samples sliced in 4 mm thickness at 0.5, 1.0, and 1.5 m/s drying air velocities. It was observed from the experimental results that drying air velocity has a significant effect on the total drying time. The drying time of apple and kiwi slices under these conditions varied between 150-360 minutes. The lowest drying time (150 minutes) was obtained at 1.5 m/s for the apple sample with 4 mm slice thickness, and the highest drying time (360 minutes) was obtained at 0.5 m/s for the 4 mm thick kiwi sample. Freshly collected products were successfully dried in a convective dryer at different velocities.