Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango

• Published in: Journal of food engineering Vol. 98; no. 2; pp. 198 - 206
• Main Authors: Villa-Corrales, L., Flores-Prieto, J.J., Xamán-Villaseñor, J.P., García-Hernández, E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2010; [New York, NY]: Elsevier Science Pub. Co; Elsevier
• Subjects: Air drying; Ataulfo mango; Biological and medical sciences; Diffusion; Diffusion coefficient; diffusivity; dried fruit; Drying; drying quality; drying temperature; Food engineering; Food industries; Foods; Fruit and vegetable industries; fruit quality; fruits (food); Fundamental and applied biological sciences. Psychology; General aspects; heat transfer; heat transfer coefficient; Mangifera indica; Mango drying simulation; Mango slices; mangoes; mass flow; Mass transfer; Mathematical models; Moisture; Moisture transfer; No isotropic drying experiments; relative humidity; surface temperature; water activity; water content; No isotropic drying experiments; Moisture transfer; Mango drying simulation; Mango slices; Ataulfo mango; Numerical analysis; Fruit; Simulation; Mango; Heat transfer; Drying
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2009.12.026

A theoretical and experimental study for the drying kinetics of Ataulfo mango slices was carried out. In the study different thicknesses, air drying temperature, maturity degree and non-isotropic mass diffusion were considerate. The 2D temperature and moisture distributions inside the slice were predicted by using a theoretical model. The water effective diffusion coefficient, the convective heat and mass transfer coefficients, the drying curves and the center temperature were getting by the experimental model. A parametric study was carried out in the ranging of air drying temperatures from 50 to 70 °C, slices with thickness of 2–5 mm and maturity degree from 13.2 to 22°Brix. It was found from the experimental results that slices of Ataulfo mango present an isotropic behavior with an uncertainty of 2.47%. The drying rate reduces in 4.5% as 1 mm thickness increase, and decreases in 8.0% for each 1°Brix increased.