A new mathematical model for thin layer drying of fruits

P>The aim of this study was to fit a new mathematical model on the thin layer drying curves of fruits. Thin layer drying studies at different temperatures (60, 80 and 100 degrees C) were carried out on two varieties each of kiwifruit and apricot. The new model was compared statistically with three other drying models (Henderson and Pabis, Page and logarithmic) published in the literature. The proposed equation gave the highest coefficient of determination for both varieties of kiwifruit and apricot and closely followed by the Page equation. Statistical evaluation of the experimental and predicted moisture ratio showed that the proposed equation consistently gave the lowest reduced Chi-square, root mean square error and mean relative percentage error. The results indicate that the proposed equation has the best curve fitting ability for both fruits. However, there is no theoretical basis offered for the good curve fitting ability of the equation.