6th Conference on Advances in Mechanical Engineering, İstanbul, Turkey, 20 - 22 October 2021
Pepino is a sweet edible fruit native to the Andean regions that becoming increasingly popular. It is categorized as tropical and subtropical. In this study, thin layer drying kinetics of Pepino (Solanum maricatum) fruit were determined using the oven drying method. Effective moisture diffusivities, activation energy, and drying rates were calculated with the obtained drying data. Uniformly sampled Pepino slices were processed without a peeling process. The drying time was recorded as 510, 390, and 300 minutes for the drying temperatures of 60˚C, 70˚C, and 80˚C, respectively. The moisture content was reduced to 0.5343, 0.5149 and 0.4178 kg water/kg dry matter×min for the temperatures 60˚C, 70˚C, and 80˚C, respectively from the initial average moisture content of 18.5702 kg water/kg dry matter. Effective moisture diffusivities (Deff) calculated by using the drying temperatures and drying times in the equations developed based on Fick's second law of diffusion were found to be between 2.86 × 10-10 - 4.00 × 10-10 m2/s. The activation energy (Ea) was found as 16.42 kJ/mol.