Convective heat transfer coefficient of indian gooseberry (emblica officinalis) dried in three different forms under forced convection mode

In this paper, convective heat transfer coefficient of Indian gooseberry (Emblica officinalis), in three different forms (shreds, slices and pieces), under forced convection mode has been determined. These forms were dried in laboratory drier. Values of constants C and n have been determined using experimental data and regression analysis for calculating values of convective heat transfer coefficient. It was found that the convective heat transfer coefficient varies with form of commodity being dried and decreases as the drying progresses. The value of convective heat transfer coefficient was highest for shredded form (30.39 W/m2oC) followed by slices (25.88 W/m2oC) and pieces (18.67 W/m2oC) when compared at certain final moisture content. The data were also analyzed for per cent uncertainty.