THIN LAYER DRYING KINETICS OF MANGO PUREE IN REFRACTANCE WINDOW DRYING SYSTEM
Amer, B. (2011). THIN LAYER DRYING KINETICS OF MANGO PUREE IN REFRACTANCE WINDOW DRYING SYSTEM. EKB Journal Management System, 28(4), 1021-1039. doi: 10.21608/mjae.2011.102617
B. M. A. Amer. "THIN LAYER DRYING KINETICS OF MANGO PUREE IN REFRACTANCE WINDOW DRYING SYSTEM". EKB Journal Management System, 28, 4, 2011, 1021-1039. doi: 10.21608/mjae.2011.102617
Amer, B. (2011). 'THIN LAYER DRYING KINETICS OF MANGO PUREE IN REFRACTANCE WINDOW DRYING SYSTEM', EKB Journal Management System, 28(4), pp. 1021-1039. doi: 10.21608/mjae.2011.102617
Amer, B. THIN LAYER DRYING KINETICS OF MANGO PUREE IN REFRACTANCE WINDOW DRYING SYSTEM. EKB Journal Management System, 2011; 28(4): 1021-1039. doi: 10.21608/mjae.2011.102617

THIN LAYER DRYING KINETICS OF MANGO PUREE IN REFRACTANCE WINDOW DRYING SYSTEM

Misr Journal of Agricultural Engineering
Article 16, Volume 28, Issue 4, October 2011, Page 1021-1039  XML PDF (964.97 K)
Document Type: Original Article
DOI: 10.21608/mjae.2011.102617
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Author
B. M. A. Amer
Lec., Agric. Eng. Dept., Fac. of Agric., Cairo Univ., Egypt.
Abstract
Drying of mango puree in a pilot Refractance Window system was investigated to determine mass transfer (moisture diffusivity) characteristics at two conveyor speeds. A theoretical approach based on mass transfer kinetics is used to model the change in moisture content of the food product. Moisture content of mango puree collected at different locations on the belt during drying was fitted to various thin-layer models. The models were compared using five statistical parameters, i.e. coefficient of determination (R2), reduced mean square of the deviation (c2), root mean square error (RMSE), and modeling efficiency (EF). Based on the values of these statistical parameters obtained, the two term model represented drying characteristics better than other models. The moisture diffusivity during RW drying process at conveyor speeds of 0.0065 m s-1 and 0.0078m s-1 was 6.07×10-10 and 8.74×10-10 m2/s, respectively. This paper presents an analytical approach for the Refractance Window drying of mango puree and the results are important for future validation studies using other products. 
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