A Review on Drying Characteristics and Mathematical modeling of drying of Camellia sinensis

Drying is required for the food preservation and is widely used worldwide. Numerous drying techniques and methods are used in drying of different agricultural products. Each technique has its own advantage and limitation. Drying process makes the food lighter in weight which is easy to transport, requires smaller space for storage and gives it the longer life. Present study involves the evaluation of the drying characteristics and mathematical modelling of Camellia sinensis, under different drying temperatures. The performance of the best model does depends on the determination and comparison of the correlation coefficient (R), mean bias error (MBE), root mean square error (RMSE), and reduced chi-square ().