Step of experiment Configurationof fruits Temperatureapplied °C Quality of drying  Observations 1 Whole 60 + Burnt skin, Pulp not dried 2 Whole 45 + Pulp not dried 3 Scalped 50 + Skin burned 4 Sliced 35 + Correctly dried 5 Ground 35 ++ Pulp not dried 6 Sliced 45 +++ Formation of a hard mesh

Table 1: Impact of fruit configuration and temperature on quality of drying. The quality of drying was defined by the number of (+) symbols: slightly dry (+), moderately dry (++) and correctly dry (+++).