Thin Layer Drying Model of Apricot at Low Temperature

Abstract:

Thin layer drying experiments of apricot in low temperature were carried out on rotation design. The drying characteristics and the drying model of apricot were studied based on temperature and velocity of drying medium. The experiments showed that temperature was the main influencing factor in the drying process. The mathematical model was set as Wang—Singh equation at low temperature and the coefficients of the model were related to temperature and velocity. The established mathematical model could be used to describe the change regulation of moisture ratio well during the drying process of apricot according to the comparison of experimental values and calculated values.