Journal of Food Technology

Year: 2005
Volume: 3
Issue: 1
Page No. 10 - 14

Convective Heat Transfer Coefficient of Some Fruits Under Open Sun Drying Conditions

Authors :

Abstract: In this work, an attempt has been made to evaluate the convective heat transfer coefficient operating in fruits drying in open sun drying conditions (natural convection). Convective heat transfer coefficients have been found at different initial moisture contents and at ambient temperature by determining the values of C and n for four fruits, namely plum, grape, peach and fig. Convective heat transfer coefficient for all crops is found to be exponentially increasing with moisture content. The coefficients of the exponential model have been determined by using Statistica Routine. In studying the consistency of the models developed for all fruits, some statistical tests, such as reduced 2, MBE and RMSE were also used as well as correlation coefficients. The experimental error in terms of percent uncertainty was also calculated.

How to cite this article:

, 2005. Convective Heat Transfer Coefficient of Some Fruits Under Open Sun Drying Conditions . Journal of Food Technology, 3: 10-14.

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