Freeze-Drying of Persimmon (Diospyros Kaki) Slices Investigation of Drying Characteristics

This study was performed to define the kinetic drying model and effective diffusivity coefficient of fruit, which is called Diospyros kaki in literature, from family Ebonaceae known as Persimmon our country. In study, blueberries by weight 100 g with a thickness 5 mm were placed device, data processed observing loss every two hours after being subjected process for 14 hours. 8 different models applied acquired using Matlab program. As result application, estimated standard errors (RMSE), chi-square (X2), regression coefficients (R2) calculated, error analysis performed, R2, X2, RMSE values found, 0.019483, 5.062 x 10-4 0.9558. According these results, it determined that most suitable Page model. Also, (Diospyros Kaki) calculated 1.79775 × 10-10 m2/s.