Research of Mulberry Fruit Drying in a Convection-Infrared Drying Equipment

This study investigated the effect of different combined convection-IR drying temperatures (65, 70 and 75 °C) and infrared radiation power (230, 260 and 280 W) on the characteristics and quality of mulberry products. The results showed that the drying temperature had a greater influence on the drying rate than the infrared radiation power. In parallel, a mathematical model of the infrared convective drying process was investigated. Among these models it was concluded that the Page model is the most suitable for this process..