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A mathematical model was developed for drying washed dry apricots in thin-layer form. The experiments were conducted at 35°C, 40°C, 45°C, and 50°C air temperatures. Air having 1m/s, 1.2m/s, 1.4m/s, 1.6m/s, 1.8m/s, and 2m/s velocities was used at each temperature. The data obtained from the experiments were analyzed by the Page’s drying equation. An equation was derived for the drying exponent, n,...
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