Abstract This study presents the convectional drying process of two types of Moroccan sweet cherry, namely, Burlat and Van. 40 g of cherries were taken, pitted, cut in two halves, and were dried using a partially indirect solar convective dryer, which has an area of 2.5 m2. The thin-layer drying of sweet cherry were carried out in July 2017 at three air temperatures of 60, 70 and 80 °C and for two drying air flow rate 150 and 300 m3/h. Moreover, the cherry fruits are sufficiently dried in the ranges between 34 and 40 °C of ambient air temperature, 17–27% of relative humidity, and 200–900 W/m2 of solar radiation. The evolution of the moisture dry content and the drying rate as a function of drying time for different temperatures are shown graphically. Experience shows that as the air drying temperature increases the drying time decreases. During the experiments, pitted cherries were dried and the moisture content was decreased from 82.12 for Burlat and 85.45 for Van to 23 ± 3% (w.b). The drying temperature of 80 °C and air velocity of 300 m3/h were the optimum values for cherry fruit drying in a minimum time of 240 min. The characteristic drying curve (CDC) applicable to both types of cherry has been established as a polynomial of order 3 in reduced moisture content.

中文翻译：

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摩洛哥甜樱桃干生产中太阳能干燥工艺的价值化

摘要 本研究介绍了两种摩洛哥甜樱桃，即 Burlat 和 Van 的对流干燥过程。取 40 克樱桃，去核，切成两半，并使用面积为 2.5 平方米的部分间接太阳能对流干燥机进行干燥。甜樱桃的薄层干燥于 2017 年 7 月在 60、70 和 80°C 的三个空气温度下进行，并且两个干燥空气流速为 150 和 300 m3/h。此外，樱桃果实在环境空气温度 34 至 40°C、相对湿度 17-27% 和太阳辐射 200-900 W/m2 的范围内充分干燥。以图表形式显示了作为不同温度下干燥时间的函数的水分干燥含量和干燥速率的演变。经验表明，随着空气干燥温度的升高，干燥时间会减少。在实验过程中，去核的樱桃被干燥，水分含量从 Burlat 的 82.12 和 Van 的 85.45 降低到 23 ± 3% (wb)。80 °C 的干燥温度和 300 m3/h 的风速是樱桃果实在最短 240 分钟内干燥的最佳值。适用于两种樱桃的特征干燥曲线 (CDC) 已建立为降低水分含量的 3 阶多项式。