Main Article Content
For the storage of crops, various drying processes are used. It should be synthesized on the basis of drying time, product quality such as colour texture and the taste of the product when uses. To study the drying characteristics of Abelmoschus esculentus (bhindi) thin piece was performed for a temperature range of 38°C and 88°C and velocity of air is fixed at 1.1 m/s in the fabricated tunnel. For the investigation of drying, characteristics experiment was performed, the result was found, the drying rate was falling. The sample studied at 38°C was much good in colour texture and aroma than sample studied at 58°C to 88°C. The experimental data were used on different models proposed, by equating the determination coefficient , Mean Bias Error (MBE), decreased and Root Mean Square Error (RMSE) measured along with investigated moisture ratio.
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