Verification of mathematical model of the first convection period in apple drying with regard to dehydration shrinkage
Roland Zawilak, Helena Lisowa, Renata Bochyska

Abstract. The mathematical model of the first drying period with regard to dehydration shrinkage was verified in the water (moisture) content interval from u0 = 5,50 kg H2Okg-1 of dry matter to u=3,14 kg H2Okg-1 of dry matter, that is, in the range of relative humidity of 8576%, with the error not exceeding 2,4%. Moisture (water) content measurements were carried out during the drying process, as well as of the changes in apple ring (slice) volume. The apple rings were dried at the temperature of 55C, at the air flow velocity of 0,5 ms-1.

Key words: apples, drying, forced convection, mathematical model