The kinetics of thin-layer drying and modelling for mango slices and the influence of differing hot-air drying methods on quality
Khuthadzo Mugodo, Tilahun Seyoum Workneh
Abstract
and RMSE = 0.0003-0.0004). Additionally, increasing the slice thickness to 6 mm and 9 mm prolonged the drying times, resulting in significant changes in sample quality, including the total colour (ΔE), rehydration and microstructure. In comparison to OVD- and MVD-dried samples, UAD-dried samples exhibited the greatest colour change and had the highest rehydration ratio values. Also, the surface of the UAD-dried samples developed a more porous structure with distinct cracks. Based on the results, MVD was determined to be a viable alternative method for drying 3 mm mango slices on a large scale.
Topics & Concepts
KineticsThin layerLayer (electronics)Air temperatureChemistryMaterials scienceChemical engineeringComposite materialEngineeringPhysicsMeteorologyQuantum mechanicsFood Drying and ModelingFreezing and Crystallization ProcessesMicroencapsulation and Drying Processes