Research to determine optimal drying parameters for fresh u hong lychee dryer using forced convection method

Abstract

In Vietnam, forced convection dryers are widely employed for the dehydration of various agricultural products. To ensure the highest quality of dried products, reduce processing time and cost, and enhance the economic efficiency of this post-harvest technology, it is essential to tailor drying parameters such as drying temperature, drying air velocity, and the spacing between trays to the specific characteristics of each agricultural commodity. For the drying of fresh U Hong lychee fruit in Northern Vietnamese households, the process is commonly conducted based on the operator’s empirical knowledge. As a result, the product quality is inconsistent, and the proportion of defective or substandard dried products remains relatively high. This study presents the experimental results aimed at determining optimal drying parameters for the forced convection drying of fresh U Hong lychee fruit. The goal is to establish a set of drying conditions that maximize both technical and economic performance in the processing of this specific agricultural product.