Mathematical modelling of infrared drying characteristics.

In order to study the use of drying models in vacuum-infrared drying, an experiment was conducted to investigate the drying process of cherry pips at different temperatures of 60°C, 70°C and 80°C, drying characteristic curves were constructed and analysed using 6 types of thin layers, and effective diffusion coefficients, moisture content and activation energy were calculated. The results showed that the drying temperature has a greater influence on the drying rate of cherry pits, and the drying time decreases with increasing drying temperature. The main drying step occurs in the downward drying stage. Comparison of the fitting results of the six thin layer drying models presented in this paper showed that Wang and Singh's model fits better for cherry pips (${{\rm{R}}^2} \gt 0,9996$ R 2 > 0 , 9996) and the predicted values of the model agree well with the experimental values. These values are suitable for describing the drying characteristics of cherry pips under any conditions. T. [ABSTRACT FROM AUTHOR]