What does this research mean for the field?

Convective drying of Jamun slices occurs entirely in the falling rate period, with increased temperature and air velocity significantly reducing drying time, and this behavior is accurately predicted by the Page and Midilli-Kucuk thin-layer models. Novelty: ClaimNovelty.CONFIRMATORY. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To evaluate the convective drying kinetics, effective moisture diffusivity, and thin-layer modeling of Jamun (Syzygium cumini) slices across various air temperatures and velocities.

August 23, 2026Scientific ReportsOpen Access

Convective drying of Jamun (Syzygium cumini) slices: role of drying conditions on drying kinetics and moisture diffusion

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Authors

SPSimit Prajapati MSMitesh Shah SSShivamurti Srivastava

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Overview

Experimental study demonstrates that higher temperature and airflow accelerate moisture diffusion in Jamun fruit slices, highlighting optimal parameters for post-harvest thermal processing.

Key Points

To evaluate the convective drying kinetics, effective moisture diffusivity, and thin-layer modeling of Jamun (Syzygium cumini) slices across various air temperatures and velocities.
Tested Jamun slices under convective drying air temperatures ranging from 60 °C to 80 °C and air velocities of 1.0 m/s and 1.5 m/s.
Fitted experimental moisture loss data to empirical thin-layer drying models, including the Page and Midilli–Kucuk models.
Drying took place exclusively within the falling rate period, indicating internal moisture diffusion as the primary rate-limiting mechanism.
Increasing air velocity to 1.5 m/s combined with elevated temperatures accelerated heat and mass transfer, reducing drying time by 16–17%.
Effective moisture diffusivity rose with higher temperatures and airflow, with the Page model best describing high-temperature drying and the Midilli–Kucuk model best fitting lower temperatures.

Cite This Study

Prajapati et al. (2026) studied this question.

synapsesocial.com/papers/6a8aad417677a34114445765 https://doi.org/10.1038/s41598-026-62754-2

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August 23, 2026Scientific ReportsOpen Access

Convective drying of Jamun (Syzygium cumini) slices: role of drying conditions on drying kinetics and moisture diffusion

View Full Paper

Ask AI

Bookmark

Authors

SPSimit Prajapati MSMitesh Shah SSShivamurti Srivastava

Discussion

Member takes

Overview

Experimental study demonstrates that higher temperature and airflow accelerate moisture diffusion in Jamun fruit slices, highlighting optimal parameters for post-harvest thermal processing.

Key Points

To evaluate the convective drying kinetics, effective moisture diffusivity, and thin-layer modeling of Jamun (Syzygium cumini) slices across various air temperatures and velocities.
Tested Jamun slices under convective drying air temperatures ranging from 60 °C to 80 °C and air velocities of 1.0 m/s and 1.5 m/s.
Fitted experimental moisture loss data to empirical thin-layer drying models, including the Page and Midilli–Kucuk models.
Drying took place exclusively within the falling rate period, indicating internal moisture diffusion as the primary rate-limiting mechanism.
Increasing air velocity to 1.5 m/s combined with elevated temperatures accelerated heat and mass transfer, reducing drying time by 16–17%.
Effective moisture diffusivity rose with higher temperatures and airflow, with the Page model best describing high-temperature drying and the Midilli–Kucuk model best fitting lower temperatures.

Cite This Study

Prajapati et al. (2026) studied this question.

synapsesocial.com/papers/6a8aad417677a34114445765 https://doi.org/10.1038/s41598-026-62754-2

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