Drying Kinetics and Mathematical Modelling of Foam-mat Dried Wood Apple (Limonia acidissima)

Wood apple is an underutilized wild fruit found in arid regions, known for its high nutritional value. However, due to limited awareness, much of this fruit goes to waste. To address this, wood apple powder was prepared using the foam mat drying method. This study evaluated the drying kinetics of foam-mat drying for wood apple, using 8% GMS as a foaming agent and 0.5% methyl cellulose as a foam stabilizer. The mixture was whipped for 10 minutes and dried in a cabinet dryer at varying temperatures (55, 60, and 65ºC) and foam mat thicknesses (2, 4, and 6 mm). Drying kinetic data were used to build drying curves, which were then analyzed using the Cubic, Page, Henderson and Pebris, and Logarithmic models. Results indicated that both the drying temperature and foam layer thickness significantly affected drying time, with the shortest drying time observed at the highest temperature and thinnest foam layer. Among the models tested, the Cubic followed by Page model most accurately represented the experimental drying curve data.