Experimental Investigation of Drying Kinetics for Dragon Fruit Using Microwave Drying Method.

Author(s)	Sanket R. Choudhari, Dr. Pramod B. Lanjewar
Country	India
Abstract	Drying is an extensively used method of preservation in that it minimizes post-harvest damage and extends storage life of horticultural products. Dragon fruit (Hylocereus undatus) is identified as one of the tropical fruits with high antioxidant, betalains, and vitamin C values that receive global attention; nonetheless, its water content (>85%) makes it a perishable commodity. In this research, drying kinetics for dragon fruit pieces were explored experimentally in a household-scaled microwave oven at three power levels (200, 400 and 600 W). Moisture ratio (MR), Drying rate (DR), were evaluated. Various mathematical and drying models were used to explain the kinetic data. It has been observed that instead of other drying technique microwave drying is the highly efficient technique to process in dragon fruit utilization.
Keywords	Dragon fruit, microwave drying, drying kinetics,
Published In	Volume 7, Issue 2, March-April 2026
Published On	2026-04-24
DOI	https://doi.org/10.63363/aijfr.2026.v07i02.5175

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