College of Agricultural Engineering & Technology, Junagadh Agricultural University, Junagadh - 362001 (Gujarat).
* Corresponding author, email: pmchauhan@gmail.com
To reduce the moisture content of the slices of “Kesar” mango from 524% (d.b.) to 4–5% (d.b.), forced convection drying took about 18 h, open sun drying took 50 h, solar cabinet drier about 46 h and fluidized bed drier took about 13 h. Temperature had most significant effect on the rate of drying followed by slice thickness and air flow rate.
Mango Slice dehydration, Solar drier, Mango products
