Evaluation of Suitable Model for Drying of Breadfruit

Key Points

• Drying models significantly impact moisture content management in breadfruit, improving preservation techniques.
• The thermal properties of breadfruit inform the selection of appropriate drying methodologies for optimal results.
• Data from various drying trials emphasize the need for customized models tailored to specific breadfruit moisture levels.
• Implications for food processing efficiency are highlighted; further investigation may refine these models for broader applications.

Abstract