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Abstract
Experiments are conducted to determine the influence of temperature of drying air on the kinetics of lemon and orange drying. Under various drying air conditions; moisture ratio and drying rate is determined depending on drying time. Using these data, the mechanism of drying process is evaluated determining the periods and controlling parameters like diffusion coefficients. Furthermore, the moisture ratio values are fitted to thin layer drying models and the model constants. The comparison criterion such as correlation coefficient (R2) is obtained. Then, to determine the quality of dried product, chemical analysis for various rehydration temperatures are conducted for each experimental condition