Optimization of dryer process parameters for ivy gourd drying using response surface methodology

The current research examines drying process parameters for ivy gourd slices since it is a good source of iron, vitamin C, protein, and fibre. The considerable effect on drying of ivy gourd using different tray perforations like oval, circular, and hexagonal at different process parameters, namely air temperature (40 ?C, 50 ?C, and 60 ?C), air velocity (0.5 m/s, 1 m/s, and 1.5 m/s), time variation (20 minutes, 30 minutes, and 40 minutes) and thickness of slice (2 mm, 4 mm, and