Processing of sapota (sapodilla): Drying

The drying characteristics of sapota (Achras zapota, cv, Kalipatti), a tropical fruit crop, were studied. Fruits were cut in sizes of half, quarter, and 5 mm slices and dried at temperatures of 55, 60, 65, and 70degreesC in convection air and vacuum ovens. Moisture content of the fruit reduced from 72 to 78% (w.b) to 8.5 to 12.5% (w.b.) with drying times of 15 to 35 h in a convection air oven and of 14 to 31 h in a vacuum oven. Log and modified log models were fitted for the drying data. Empirical models were developed to predict drying constants as a function of drying temperature and sizes of samples with good correlation.