| The objective of this work was to separately study the various aspects of drying. Agricultural produce were selected across various categories and their drying curves, prediction of the drying rates during constant rate periods of drying, the critical moisture contents and finally whether drying in the falling rate was capillary controlled or diffusion controlled were studied. Palm candy solution was included in the study to analyze the diffusivity values for a solution. Drying experiments were conducted with convective hot air flow in cabinet tray dryer. In case of palm candy solution and potato slices, drying was mainly capillary controlled in the falling rate period. The constant drying rate Rc in case of palm candy solution and potato slices were 2.986... |
