MATHEMATICAL MODELS AND PHYSICAL PROPERTIES OF THIN-LAYER DRYING OF NAM DOK MAI MANGOES

Authors

  • Chayapat Phusampao Faculty of Education, Loei Rajabhat University
  • Jagrapan Piwsaoad Faculty of Education, Loei Rajabhat University

DOI:

https://doi.org/10.14456/lsej.2022.19

Keywords:

Thin layer drying, Mango, Moisture diffusion

Abstract

This research demonstrates the thin layer drying of Nam Dok Mai mangoes by controlling the drying temperature and the air velocity. The 200 g of Mangoes were dried for the temperature of 40, 50, and 60 ๐C, at air speed of 0.8, 1.0, 1.2 and 1.4 ms-1 until its final moisture content reach to 30 % (d.b.). Besides the effects of drying air temperature and velocity, seven different thin-layer models were fitted to the experimental data of mangoes. The Modified Henderson and Pabis model were revealed to be the best. The value of R2 of the Modified Henderson and Pabis model was 0.9978, indicating good fit and RMSE were also good 0.5879 %. Moisture diffusivity of mangoes have been determined experimentally and moisture diffusivity varied from 1.54 x 10-10 to 0.88 x 10-10 m2 s-1 and the higher temperature which the resulted in the increase value of the shrinkage.

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Published

2022-03-09

How to Cite

Phusampao, C., & Piwsaoad, J. (2022). MATHEMATICAL MODELS AND PHYSICAL PROPERTIES OF THIN-LAYER DRYING OF NAM DOK MAI MANGOES . Life Sciences and Environment Journal, 23(1), 249–258. https://doi.org/10.14456/lsej.2022.19

Issue

Vol. 23 No. 1 (2022): January - June

Section

Research Articles

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