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To analyze the drying characteristics of Jamun (Indian Blackberry) slices experimentally, the experimentations have been conducted on a small-scale convective hot air dryer available at Energy Section, Sardar Patel Renewable Energy Research Institute, Anand, Gujarat, India. Convective drying characteristics for Jamun slices were analyzed at 60–80 °C air drying temperatures with an interval of 10 °C with air velocity (1 and 1.5 m/s). The sample’s initial moisture content has been found using a hot air oven available at the Chemistry Laboratory, A. D. Patel Institute of Technology, Anand, Gujarat, India. During the drying investigation, it was found that it occurred only in a range of falling periods of drying. Air temperature plays a very important role in drying. Air velocity also shows a significant effect in the drying rate and drying time. Moisture removal took place from initially at 83.68 (% wb) to finally around 4 (% wb) in the tray dryer. The experimental results were verified with various theoretical results published by previous researchers.

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Effect of Air Temperature and Velocity on Drying Characteristics of Jamun (Indian Blackberry) Slices Using Convective Drying Method: An Experimental Analysis

  • 会议论文

  • 发表日期：

    2025年

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  • Simit Prajapati,
  • Mitesh Shah,
  • Shivamurti Srivastava

摘要

To analyze the drying characteristics of Jamun (Indian Blackberry) slices experimentally, the experimentations have been conducted on a small-scale convective hot air dryer available at Energy Section, Sardar Patel Renewable Energy Research Institute, Anand, Gujarat, India. Convective drying characteristics for Jamun slices were analyzed at 60–80 °C air drying temperatures with an interval of 10 °C with air velocity (1 and 1.5 m/s). The sample’s initial moisture content has been found using a hot air oven available at the Chemistry Laboratory, A. D. Patel Institute of Technology, Anand, Gujarat, India. During the drying investigation, it was found that it occurred only in a range of falling periods of drying. Air temperature plays a very important role in drying. Air velocity also shows a significant effect in the drying rate and drying time. Moisture removal took place from initially at 83.68 (% wb) to finally around 4 (% wb) in the tray dryer. The experimental results were verified with various theoretical results published by previous researchers.