Theoretical and experimental study of the drying process of mulberry fruits by infrared radiation

In this study, drying time, drying rate and applicability of some existing drying models of mulberry fruits white mulberry (M.Alba) and black mulberry (M.Nigra) dried at different temperatures and infrared power were investigated. A laboratory-type infrared dryer was used in the study, and mulberry fruit samples were dried at 70 and 75 °C and at 180 and 210 W. Page, Modified Page, Henderson and Pabis, Logarithmic, Binary and Binary Exponential samples were used to determine the drying kinetics. When the characteristics of these models were evaluated on the basis of statistical parameters and the Page model proved to be the best model to describe the whole behaviour of mulberry fruits during infrared drying.