Hot air drying characteristics and model of Mango slices
2024
HUANG Min | GAN Ting | YI Ping | HUANG Fang | LI Li
Objective: In order to predict and control the hot air drying process of Mango. Methods: Using fresh <i>Mangifera indica Linn</i> 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<sup>-10</sup> to 3.655 46×10<sup>-10</sup> m<sup>2</sup>/s. <i>R</i><sup>2</sup> of Logarithmic model was the largest, and <i>X</i><sup>2</sup> 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.
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