College of Agricultural Engineering and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar, 190025
This research aimed to examine the drying kinetics of bitter gourd slices in a Refractance Window Dryer. The study investigated the drying time, dehydration ratio, and color change of the samples while considering water temperature (70, 80, and 90°C), sample size (1, 2, and 3 mm), and blanching times (2, 3, and 4 min). A total of 18 experimental runs were conducted following the Box Behnken design. Various mathematical models, including exponential, Henderson and Pabis, Page's, and Power law models, were applied to the kinetics data of bitter gourd's Refractance window drying, and their suitability was evaluated. The best amongst these models was selected as per the higher value for co-efficient of determination (R2), and lowest standard error of estimation (SEE) values. Page's model demonstrated a good fit to all the experimental drying data, exhibiting higher R2 (0.9955) value compared to the other three models.
Bitter gourd, Box behnken design, Mathematical models, Refractance window dryer
