EXPERIMENTAL STUDY OF WATERMELON DRYING ON A LABORATORY INFRARED

Abstract This study investigates the drying process of watermelon slices using an infrared drying. The research evaluates the effect of slice thickness on drying time, moisture content reduction, and shrinkage. Experimental results indicate that 6 mm slices provide the best balance between drying efficiency and product quality. Thinner slices dry faster but shrink excessively, while thicker slices retain more moisture, prolonging the process. The study confirms that infrared drying is an energy-efficient method that preserves food quality. Further research is recommended to optimize airflow and temperature control in infrared dryers for improved efficiency.