The following results may be drawn from the present work in which drying mechanisms of single apricots
hanging in air have been studied. Water removal during drying of the single apricot occurs in the falling-rate period, starting from the initial moisture content to the final moisture content of approximately 0.16 kg water per kg dry matter.
According to the results of the multiple linear regression analysis, among the 14 models, the logarithmic drying model described best the drying behaviour of single apricots (within 99.9%). The coefficients of this model and the apparent
diffusion coefficient are the most important parameters in the moisture transfer, and they were found to be dependent on the temperature and velocity of the drying air.