1989 Volume 51 Issue 6 Pages 71-76
Experimental data on drying characteristics of Japanese persimmons were analyzed using an exponential model on the presumption that the drying process can be treated as heat-and-mass transfer between single sphere and air. The diffusion coefficient varied with drying conditions, and the drying coefficient was related to the size of persimmons. Hand-rubbing of fruit affected the drying constant.
To mean moisture content (mc) of a whole fruit and mc of secondary surface, a two-tanks model was applied, which was promising to predict mc of secondary surface for both continuous and intermittent drying.
