Paper Title
Moisture Transfer Characteristics Of Whole Limes Under Controlled Drying Air Conditions

Abstract
Drying characteristics of whole limes were determined at temperature ranging from 35 to 80oC and for relative humidities ranging from 13-30%. The initial moisture contents of the samples were in the range of 85-90% wet-basis. An oven with a self-contained air conditioning unit, was used for this experiment. The data of sample weight were recorded manually at different intervals for whole drying period for each test. Thirty tests were conducted and each test was terminated while the moisture content change in 24 h was less than 0.1% wet basis (mass change was less than 0.05 g). The drying data were then fitted to the Page model, based on the ratios of the differences between the initial and final moisture contents and the equilibrium moisture content. The model gave a very good fit for the moisture content with an average standard error of estimate 0.046 dry-basis (decimal). Both the model parameters K and N are functions of drying air temperature, relative humidity and the drying time. The results presented here, over typically seven days drying, are useful in calculating the moisture transfer process during drying and storing of freshly harvested limes. Keywords� Drying, Limes, Temperature, Relative Humidity, Drying Parameters.