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. 2020 Jan 1;8(2):720–734. doi: 10.1002/fsn3.1253

Table 5.

Comparison between the predicted and experimental values at optimal conditions in IR drying of kiwifruit under natural drying air convection

Response Units Predicted value Experimental value Deviation %
t (hr) 1.1944 1.08 −10.59
RR (g rehydrated sample/g dried sample) 3.63612 3.6667 0.834
Sh (%) 72.6053 72.51 −0.131