Mathematical Modelling of the Equilibrium Moisture Content and Drying of Dragon Fruit
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Abstract
Dragon fruit (Hylocereus spp.) is a commercially important tropical fruit with high moisture content, making it susceptible to rapid postharvest deterioration; drying is therefore a critical preservation strategy. This study mathematically modelled the equilibrium moisture content (EMC) and thin-layer drying behavior of dragon fruit using the Caurie sorption equation and the Page drying equation, respectively. EMC data at nine relative humidity levels (10–90%) and drying data at eight time intervals were used. The Caurie model was linearised and fitted by linear regression, while the Page model was fitted to moisture ratio (MR) data. Model constants and coefficients of determination (R²) were determined. The Caurie model xₑ = 3.0433 e^(0.0145 aᵔ) described the sorption isotherm with R² = 0.9797. The Page model MR = 1.3464 e^(−0.0693 t) described drying behavior with R² = 0.9872. A second Page model from experimental dragon fruit drying data yielded MR = 2.1135 e^(−0.0000196 t) with R² = 0.9323. Both models provided satisfactory fits and can reliably describe the EMC and drying kinetics of dragon fruit, enabling their application in the design of drying and storage systems.
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