Generalized single-layer model for drying kinetics of unpeeled-longan

Authors

  • Sarawut Phupaichitkun
  • Busarakorn Mahayothee
  • Thomas Waldenmaier
  • Joachim M

Keywords:

drying kinetics, longan, thin-layer model, single-layer model, model

Abstract

Dried longan fruit has become an important export product of Thailand. Knowledge about drying kinetics is essential to optimize the drying process. In this study, drying kinetics of unpeeled longan fruits was investigated by varying the parameters as follows: air temperature 50

Author Biographies

Sarawut Phupaichitkun

Department of Material Science and Engineering, Silpakorn University, THAILAND

Busarakorn Mahayothee

Department of Food Technology, Silpakorn University, THAILAND

Thomas Waldenmaier

ATS 440e, Hohenheim University, GERMANY

Joachim M

ATS 440e, Hohenheim University, GERMANY

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Published

2008-12-17

How to Cite

Phupaichitkun, S., Mahayothee, B., Waldenmaier, T., & M, J. (2008). Generalized single-layer model for drying kinetics of unpeeled-longan. International Journal of Agricultural and Biological Engineering, 1(2), 64–71. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/49

Issue

Vol. 1 No. 2 (2008): IJABE

Section

Agro-product and Food Processing Systems

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