The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer
Prashant M.Rewatkar1, M.Basvaraj2, V.B.Huddar3

1Prashant M. Rewatkar, Bearys Institute of Technology, Mangaluru, India.

2Dr. M. Basvaraj, Bearys Institute of Technology, Mangaluru, India.

3Dr. V. B. Huddar, Bearys Institute of Technology, Mangaluru, India.

Manuscript received on 13 April 2019 | Revised Manuscript received on 20 April 2019 | Manuscript Published on 26 July 2019 | PP: 1131-1134 | Volume-8 Issue-6S4 April 2019 | Retrieval Number: F12350486S419/19©BEIESP | DOI: 10.35940/ijitee.F1235.0486S419

Open Access | Editorial and Publishing Policies | Cite | Mendeley | Indexing and Abstracting
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (

Abstract: The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh’s model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

Keywords: Nagpur Orange Fruit, Moisture Content, Temperature and Velocity.
Scope of the Article: Agricultural Informatics and Communication