Hot air drying characteristics and model of Mango slices

Authors

HUANG Min, Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing, Nanning, Guangxi 530007, China
GAN Ting, Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing, Nanning, Guangxi 530007, China
YI Ping, Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China;Guangxi Pilot Research Base for Transformation of Technological Achievements in Agricultural Storage and Processing, Nanning, Guangxi 530007, China
HUANG Fang, Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing, Nanning, Guangxi 530007, China
LI Li, Institute of Agro-food Science and Technology Research, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi 530007, China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing, Nanning, Guangxi 530007, ChinaFollow

Corresponding Author(s)

李丽（1983—），女，广西壮族自治区农业科学院农产品加工研究所研究员，硕士。E-mail：lili@gxaas.net易萍（1992—），女，广西壮族自治区农业科学院农产品加工研究所助理研究员，硕士。E-mail：pingyi@gxaas.net

Abstract

Objective: In order to predict and control the hot air drying process of Mango. Methods: Using fresh Mangifera indica Linn as experimental material, the effects were studied in different hot air temperatures (60, 65, 70 ℃) and different thickness of Mango slices (0.8, 1.0, 1.2 cm) on the drying curve, drying characteristic curve and effective moisture diffusion coefficient of Mango. Selecting six commonly used drying models suitable for fruits and vegetables for fitting, analysis, and validation, the most suitable model for Mango hot air drying was selected. Results: With the increase of temperature and the decrease of slice thickness, the drying rate of Mango slices was accelerated, resulting in shorter drying times. The effective diffusion coefficient of water increases with the increase of temperature and thickness, in the range of 1.401 39×10^-10 to 3.655 46×10^-10 m²/s. R² of Logarithmic model was the largest, and X² and RMSE were the smallest, which were 0.998 87, 0.000 124 779 and 0.001 37 respectively. Conclusion: The predicted values are basically consistent with the experimental values, accord with Mango hot air drying, it can better reflect the changing law of moisture content of Mango slices during drying.

Publication Date

5-21-2024

First Page

179

Last Page

186,209

DOI

10.13652/j.spjx.1003.5788.2023.80593

Recommended Citation

Min, HUANG; Ting, GAN; Ping, YI; Fang, HUANG; and Li, LI (2024) "Hot air drying characteristics and model of Mango slices," Food and Machinery: Vol. 40: Iss. 4, Article 26.
DOI: 10.13652/j.spjx.1003.5788.2023.80593
Available at: https://www.ifoodmm.cn/journal/vol40/iss4/26

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