Main Article Content
For the storage crops, various drying process are used. It should be synthesize on the basis of drying time, product quality such as color texture and the taste of the product when uses. To study the drying characteristics of bhindi thin piece was performed for a temperature range of 38 to 88 and velocity of air is fixed at 1.1 m/s in the fabricated tunnel. For the investigation of drying characteristics experiment were performed, the result was found, the drying rate was falling. The sample studied at 38 was much good in color texture and aroma than sample studied at 58 to 88. The experimental data were performed on different models proposed, by equating the determination coefficient, mbe, decreased and rmse measured and investigated moisture ratio.
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