Analysis of convectional drying process of peach

In this study the convectional drying process of peach were investigated. Peaches were cut longitudinally into eight similar pieces and were dried in a laboratory air-drier with forced horizontal air flow. Drying experiments were carried out at temperatures of 50, 60, 70oC and for two air velocities: 1.0 and 1.2 m/s. The results are shown graphically on the charts. It was found that a greater effect on increasing the rate of drying is the drying air temperature than the increase in flow velocity. The verification of theoretical models of the first and second drying period indicates that the drying process of peach is determined by internal conditions of heat and mass transfer, therefore to describe the drying process were used models of the second period of drying. Global relative error calculated for the whole process was less than 5%.