Vol. 7, Issue 11, Part H (2025)

This study investigates the influence of slice thickness on drying kinetics and moisture diffusion characteristics of fresh water chestnut (Trapa natans) chips during tray drying. Water chestnut slices of 2 mm, 3 mm, 4 mm, and 5 mm thicknesses were dried at three different temperatures: 60 °C, 80 °C, and 100 °C, with a constant air velocity of 1 m/s in a hot-air tray dryer. Data on weight and moisture content were recorded at fixed intervals until equilibrium moisture content (EMC) was reached. Results demonstrated significant effects of slice thickness and temperature on drying rate, moisture content, and final product quality. Thinner slices dried faster but showed more brittleness, while thicker slices retained shape but took longer to reach EMC.