The impact of temperature and relative humidity during hot-air drying on the drying kinetics and some quality attributes of Horse chestnut slices was studied. Experiments were conducted at 50, 60 and 70°C. Experimental drying curves showed that drying process took place in the falling rate period. The moisture transfer from slices was described using various mathematical models. In all the cases, models were evaluated for goodness of fit by comparing their respective R2, χ2, and RMSE parameters. Comparison of statistical parameters led to conclusion that diffusion model showed a better quality of fit and presents dehydration characteristics in a better way to obtain drying curves than any other model. Slices dried at 60°C had better color and efficient drying, and thus 60°C temperature has been adjudged as the best condition of drying for good quality Horse Chestnut flour.

Keywords: Horse chestnut slices, tray dryer, temperature, drying, moisture.