Use of exponential, Page's and diffusional models to simulate the drying kinetics of kiwi fruit

摘要: Abstract The usefulness of three different mathematical models to simulate the drying kinetics kiwi fruits has been evaluated: two empirical models, exponential and Page a diffusional model solved by separation variables method. Drying characteristics fruit were examined for average moisture contents from ca. 4.65 0.15 kg water/kg dm using heated air temperature range 30–90 °C. exhibited only one falling rate period. Air affected curves decreasing time samples. provided best simulation (average %var = 99.6 ± 0.2%) whereas less satisfactory %var = 98.0 ± 1.4%). However, allowed an adequate experiments carried out under conditions sample geometry those used in identification parameters.