In this study, the thin-layer drying behavior of goat bone was investigated in a laboratory-scale oven, utilizing slice thicknesses of 10mm, 15mm, and 20mm. The drying process took place at temperatures of 120°C, 140°C, and 160°C over an 8-hour period. Ten different thin-layer drying models were applied to the collected data, with the Two-term model emerging as the most accurate in describing the drying pattern of goat bone. To gain deeper insights into the drying behavior, regression analyses were conducted. The results underscored the significant roles played by time and the interaction between time and temperature in influencing the moisture ratio of the bone samples, aligning with existing literature. Employing the optimization tool of the MATLAB program, the optimal values for drying temperature, drying time, and slice thickness were determined as 135°C, 362 minutes, and 10mm, respectively, for the investigated goat bone samples. These optimized conditions offer valuable guidance for minimizing energy loss during plant meal processing. The study provides essential data for plant meal processors, offering insights into the impact of temperature and time. Furthermore, it lays the groundwork for future research, particularly in modeling the interaction between diffusive and mass transfers associated with falling rate behavior, facilitating extrapolation to other feedstocks.
