No abstract

The aim of the present study was to investigate the drying characteristics of pineapple at various temperatures of 55, 60, 65, 70 and 75 °C by keeping air velocity constant and best drying model was selected to describe the drying behaviour. Moreover, the energy requirement, exergy efficiency was also evaluated. Results of study revealed that the ascorbic acid content of dried pineapple was significantly reduced with increase in drying air temperatures. The effective moisture diffusivity, energy requirement and exergy efficiency during entire process of drying varied with the temperatures, in the range of 5.

The aim of the investigation was to study the drying characteristics of pineapple at different temperatures of 55, 60, 65, 70 and 75°C with 1.5 m/ s constant air velocity. In the present study, the best drying model was selected to describe the drying behaviour, and to develop the moisture profile using COMSOL. Based on the best criteria, Verma et al. was chosen as the best fit to the experimental data. The predicted moisture ratio values obtained from COMSOL simulation and Verma et al. were good agreement with the experimental data.