Copyright (c) 2005 IFAC.

All rights reserved

16th Triennial World Congress, Prague, Czech Republic

STUDYING THE AFFECTING FACTORS ON DRYING RATES OF PLUM FRUITS

UNDER VARYING DRYING AIR CONDITIONS

Amer, B. M. A.*; Gottschalk, K.**

* Fac. of Agric., Cairo Univ. Egypt, Institute of Agric. Eng. (ATB), Potsdam, Germany;

** Institute of Agric. Eng. (ATB), Potsdam, Germany.

Abstract: Thin-layer drying rates of plum fruits were determined experimentally under
different controlled conditions of the drying air for estimation mathematically the
affecting parameters on the drying time.
The results showed that cutting the plum fruits into two halves had the greatest effect on
the drying rate, followed by the plums initial moisture content. The air temperature, the
relative humidity of the drying air and the plums sugar content had a remarkable effect.
The drying air velocity, the density of the plum fruits and the dipping time of the plum
fruits in water at 100oC had the least effect. Copyright © 2005 IFAC

Key words: Parameters estimation, controlled conditions & mathematical model.

1. INTRODUCTION So, the problem of the present research work is the

continuous changing conditions along the period of.
Food drying is an ancient process which humans the drying process. These conditions are also under
copied from nature. The yearly amounts of the dried continuous change through the different locations
agricultural products in Egypt from 1985 to 1995 along the dryers. Besides, the drying rate does not
ranged between 4500 and 7000 tons, and between 16 have a constant value, rather it starts with a rising
million and 50 million L.E. respectively, CAPMS value, then it stays constant for a period of time, then
(1995). Also, the yearly amounts of imported dried it has a falling value. All these factors make it
plums in Egypt from 2000 to 2002 ranged between difficult to determine the volume of air needed for
461 tons and 547 tons, and between 4 million and 5 any drying process, the energy requirement for the
million L.E. respectively, FAO (2004). process, the time duration of the process, and the
most suitable values for the affecting factors to
Egypt is one of the countries which has favorable accomplish a successful drying process.
solar energy conditions well suited for solar drying.
It has a clear sky all year around except very few It was found that it is better to utilize a locally
days during winter and spring equinox. designed and fabricated special apparatus in the Post
harvest Department, Institute of the Agricultural
Determination of the time needed for accomplishing Engineering, (ATB), Potsdam, Germany, which can
the drying process is difficult to achieve, especially be used as an experimental apparatus to determine
in solar drying, due to the continuous variation in the impact of the affecting factors on the drying
solar drying air temperature & humidity, the process of fruits and vegetables. Using this
continuous changes in the moisture content of the experimental apparatus, the affecting factors may be
drying fruit & vegetable and its tissue properties in controlled to give all the expected variations during
conveying moisture. the solar drying process, which followed thin-layer
drying.
However, this can be simplified if the drying rate is
expressed as a function of these continuously this research plan carried out an attempt to study the
changing affecting factors. factors affecting drying rate of plum fruits under
controlling conditions for the drying air and to derive

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 3 5
the mathematical equations which could directly 1 5 5
determine the time needed for the drying process as a
function of the affecting factors on drying rate. This
2 4
was completely based on empirical data, and was 3
done by applying the multiple linear regression 6 8
analysis on all the data collected from the whole
experimental work of this research, in order to 7
9 5
express the required information as functions of all
the affecting factors on the drying process of fruits.
The derived mathematical equations covered all the
stages of the drying process, which was only the Fig. 1. Laboratory Set-up for Drying Experiments.
stage of the falling drying rate.
1. Flow-Channel Inlet. 2. Fan.
According to Bolin et al. (1975), Eissen et al. 3. Heating Elements. 4. Thermostat.
(1985a), Eissen et al. (1985b), Bains et al. (1989), 5. Measuring sensors. 6. Air flow rectifier.
Fohr & Arnaud (1992); Ibrahim (1994); Amer (1999) 7. Balance. 8. Fruit.
and Amer et al. (2003) there are many factors 9. Flow-channel outlet.
affecting the drying rate of the agricultural products.
The most affecting factors related to the drying air
are the drying air temperature, the drying air relative 2.1 The controlled affecting factors.
humidity and the drying air velocity as well as the
product initial moisture content. The temperature of the drying air. Many levels of
The majority of investigators recommended that the drying air temperature: between 20 and 70 ºC were
best range to be used for the drying air temperature tested, according to Hassan (1995). The air
for fruits is between 55 to 75°C, according to Hassan, temperature was measured by a thermocouple
(1995), and the best drying air velocity for fruits is transducer probe connected with a temperature
ranged between 6 to 72 (m/min), according to Eissen recorder with accuracy ± 0.1°C. The thermocouple
et al. (1985a). It is preferred to have the drying air was firstly used to measure the dry temperature of the
relative humidity at its lowest values from 10 to 20%, ambient air.
according to Bains et al. (1989). On the other hand, After heating the ambient air, the thermocouple was
the initial moisture content of the tested plum fruit also used for measuring the drying air temperature
variety Italian was found to be between 80 to 91% just before entering the drying tray in which the fruits
(wet basis). were placed for drying. Another digital instrument
The literature review revealed that there are many used also for measuring air temperature which was a
investigators studied the moisture ratio of grains “digital thermo-hygrometer” after connecting it with
“MR” as a function of the affecting factors, but there the temperature probe.
are just very few investigators studied the moisture
ratio or the drying rate of fruits and vegetables as a
The relative humidity of the drying air. Many levels
function of the affecting factors.
of the drying air relative humidity between 3% to
40% were tested, according to Bains et al. (1989).
The typical method for the determination of air
2. MATERIALS AND METHODS
humidity was applied by the “digital thermo-
The selected fruit for the experimental work was hygrometer” with accuracy ± 1.5%.
plum, variety “Italian” for its great economical
importance in Egypt, according to CAPMS (1995). The air velocity of the drying air stream. Many
different levels of drying air velocity between 0.15
An experimental apparatus was designed and was and 0,35 m/s were tested; according to Eissen et al.
locally built in ATB for the determination of the (1985a). The velocity of the drying air stream was
effect of the different factors on the drying process. measured by using a digital instrument
This apparatus was designed as a thin-layer dryer for “Anemometer” after connecting it with the velocity
fruits and vegetables, Fig. 1. probe with accuracy ± 0.1 m/s.
The velocity of the drying air was measured just
Determination of fruit moisture loss and hence the before entering the drying tray.
determination of both fruit moisture content and fruit
drying rate could be done by weighing the drying
tray of the designed apparatus with its load of fruits 2.2 Determination for the moisture content of the
at successive periods of time, which are expected to plum fruits.
be short periods at the beginning of the test and
longer periods as the fruits lose more of its moisture. The moisture content, wet basis, of the fresh plum
fruit used in the experimental work was ranging
between 81% and 91%.

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The original “initial” moisture content, dry basis, Table 1. Characteristics of whole fresh
“Mwo” of the fresh fruits was determined by the plum fruits “Italian”
vacuum oven drying method.
Characteristics Average Values
Samples of the fresh fruit of weight “Wo” were dried
in a vacuum oven at 70°C until the weight “Wd” of Fruit shape prelate
the dried sample became stable, according to Fruit weight 50 - 70 g
A.O.A.C. (1984). The moisture content, dry basis, Big diameter 2.7 – 3.1 cm
“Mwo” of the fresh fruit was expressed as: Small diameter 2.2 - 3 cm
Wo - Wd Fruit thickness 2.1 - 2.8 cm
Mw o = × 100 (%) (1). Fruit size 30 - 58 cm3
Wd Fruit density 1100 - 1300 kg/m3
Moisture content, wet basis, 81 - 91%(gw/gfresh)
For the determination of the moisture content, dry Dried material of the fruit, 15 – 9%(gdry /gfresh)
basis, “Mwi” of the fruit at any time “ti” during the
drying process, the following equation could be used: However, some of these characteristics were used in
Wi - Wd some of the calculations. As an example, the
Mw i = × 100 (%) (2). diameter of the fruits was used in calculating the
Wd actual velocity of the drying air passing through the
Where: inter spaces between plum fruits from the average air
Wi is the weight of the fruit at time ti velocity just beneath the drying tray.
The determination of the fruit weight was done by Also, in each conducted drying experiment, the fruits
weighing the drying tray with its load of fruits at any were taken for the determination of the initial
time during the drying process. moisture contents of the fresh fruits. After the
determination of the dried material of these fruits, the
moisture content (wet basis) was determined and the
2.3 Experimental work tested treatments. results are shown too in Table 1.
The experimental work included many drying
experiments. For all treatments, the whole weight of 3.2 Experimental work for drying plum fruits.
the drying tray was recorded periodically at time
intervals of 5 minutes at the first part of the drying It was proposed that the readings for the decreasing
process, where the drying rate is expected to be weight of the drying fruit correspondent to the
constant. At the next part of the drying process when passing time through the drying process are the main
the differences of the successive readings of drying important data in the many experiments which were
tray weight showed decreasing values. carried. From these data, the results dealing with the
During all the periods of the drying process, the loss of moisture, the new moisture content of the
values of the drying air affecting factors were drying fruit, and the instantaneous drying rate could
periodically checked to be very close to the same be all calculated and related to the time.
values chosen for the executed experiment.
Whenever any slight deviation occurred in any value,
the suitable adjustments were immediately done to 3.3 Determination of the effects of the affecting
maintain their values exactly as the assigned ones. factors on the drying process of plum.

In general the results of the experimental work

3. RESULTS AND DISCUSSION showed that the drying process is only one stage
which was falling drying rate periods.
3.1 The characteristics of plum fruits. The drying process starts with a certain original or
initial moisture content value “Mwo” of the fresh
For the determination of the characteristics of the fruit, and ends with an acceptable final moisture
selected plum fruits, many fruits of the selected size content value “MwF” of the dried fruit at the end of
were taken. Table 1 shows the results of this the drying process.
determination as averages of the selected fruits.
These characteristics of plum fruits will surely affect In general the results of the experimental work
the rate of moisture loss during the drying process. showed that the drying process is only one stage
Since the selected fruits for conducting the which was falling drying rate periods.
experiments had almost the same size, weight and The effect of the drying air temperature and drying
some other characteristics, the characteristics shown air velocity on the drying rate of plum fruits were
in Table 1 were manifested just for record. showed in Figures 2 and 3. Also, The effect of
cutting the plum fruits was showed in Fig. 4.

54
By applying the multiple linear regression analysis
technique to the whole data of the many experiments 0.007

Drying rate, (g/g.min)

of the experimental work, the empirical mathematical 0.006 0.35 m/s
0.22 m/s
equation was derived with “R2” values ranged is 0.005 0.15 m/s

0.93. This equation gave the values of: 0.004

0.003
t = C + C1 (T) + C2 (RH) + C3 (u) + C4 (Mwo) + 0.002
C5 (ρ) + C6 (S) + C7 (Dp) + C8 (Ct) (3).
0.001

0
Where: 0 5 10 15 20 25 30 35 40 45 50 55
“t” is the total time of the drying process, (hr).
Drying time, (h)
“C” is the overall constant for the equation and its
value (-68.11).
Fig. 3. Effect of the air velocity on the drying rate
“C1” is the constant for the drying air temperature with a constant air temperature 60oC with the
(oC), and its value (-1.24)
same initial and final moisture content for plum
“C2” is the constant for the drying air relative
fruits.
humidity (%), and its value (0.59)
“C3” is the constant of the drying air velocity
(m/sec), and its value (-0.28) 0.0008
“C4” is the constant for the initial moisture Half fruit
content, wet basis for plum fruit (%), and its 0.0007

value (4.06) Drying rate, (g/g.min) Whole

0.0006 f
“C5” is the constant for the density for the plum
fruit (kg/m3), and its value (-0.039) 0.0005
“C6” is the constant for the sugar content inside the
plum fruit (g/kg), and its value (0.94) 0.0004

“C7” is the constant for the dipping time of the

0.0003
plum fruits in boiling water at 100oC (sec),
and its value (-0.072) 0.0002
“C8” is the constant for the cutting the plum fruits
for two halves, and its value (-138.51), since it 0.0001

multiplicities in one in case of drying half fruit

0
and multiplicities in zero in case of whole 0 50 100 150 200 250 300 350
fruit.
Drying time, (h)
The reason of applying this multiple linear regression Fig. 4. Effect of the cutting the plum fruits on the
technique instead of using an exponential equations drying rate with a constant air temperature 50oC
in the form like that of Page’s equation, is that in the and air velocity 0.22 m/s with the same initial
actual drying process, especially in solar drying and final moisture content for plum fruits.
processes, the fruits in each location in the dryer and
at different times along the whole drying time will Therefore, the drying constant “K” and the drying
have unique drying conditions from the very parameter “N” in any derived exponential equation
beginning to the very end of the drying process. have to have numerous values for the numerous
locations of the dryer and not just one value for each.

0.007 So, in the actual drying processes, it is better to use a

Drying rate, (g/g.min)

60°C
0.006 70°C finite differences technique since the drying air at
50°C
0.005 each location will have its specific temperature and
0.004 relative humidity which are determined by the
0.003 previous location. Also, at any location, the drying
0.002 air temperature and relative humidity will change
0.001
with the passing of time due to the continuous
0
decrease in the drying rate of the fruits in the
0 5 10 15 20 25 30 35 40 45 50 55 previous locations.
Drying time, (h)
So, at each location in the dryer, and at each time of
Fig. 2. Effect of the air temperature on the drying rate the drying process, the drying conditions have to be
of plum fruit with a constant air velocity 15 cm/s applied to determine the drop of fruit moisture
with the same initial and final moisture content content in this location. It is expected that the fruits
for plum fruits. in the first locations in the dryer will reach the

55
desired moisture content “MwF” at shorter periods of 5. LIST OF REFERENCES
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4. CONCLUSION Factors Under Conditions Suiting Solar Drying.
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relative humidity ranges from 3 to 40% and air (2003). New method for the determination of
velocity ranges from 0.15 to 0,35 m/s. drying rates of fig fruits depending on empirical
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81% to 91% (w.b.). The final accepted moisture Agricultural Products. Institute of Agricultural
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September 2003.
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which is: the falling drying rate-period. It was not the Association of Official Analytical Chemists’
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