Drying kinetics and shrinkage rate of thin‐sliced pears in different drying stages

Abstract In this research, the effect of different parameters a convective hot air dryer on mass transfer coefficients thin‐sliced pears in drying stages is analytically and experimentally investigated. According to results, first stage which begins from initial moisture content (MC) 87–57% study, heat coefficient, inlet temperature MC product had highest influence rate product. second (from 57 27% MC), structure internal pore fruit, thickness cut layers are most influencing controlling coefficient third region final greatest drying, increasing 50 60°C at an airflow velocity 0.5 m/s, yielded effective diffusion 1.19 × 10 −7 4.09 m/s 2 . The results study showed that reduces coefficient. for was obtained equal 6.24 80°C m/s. Practical Applications Pears ( Pyrus communis L.) bell‐shaped fruits range green, yellow, brown, red, or combination these colors. This useful fruit rich potassium, vitamins, minerals. There 30 varieties world they consumed cooked, compote, raw. process vegetables by reducing product, prevents chemical biochemical spoilage increases their shelf life. However, some undesirable physical changes such as discoloration, texture, nutritional value may also occur during consumer acceptance. Drying operations usually take place after other lead production