Determination of drying rate and moisture ratio of fig fruit (Ficus carica L) by thin layer hot air drying method

The dehydration of fig fruit is normally done by sun drying. There is a concern about the safety of the end product. This can be overcome by hot air drying. Drying rate and moisture ratio of fig, fruit by thin layer hot air drying method were determined by drying at air temperatures of 55, 65 and 75 degrees C with dry air velocities of 1 and 1.5 m/sec. Data on sample mass, temperature and velocity of the dry air were recorded during each test and the rate of dehydration and quality were assed. Failing dehydration rate period was observed where drying air temperature has the greatest effect on the drying rates and air velocity had the least effect.