Journal of Food Engineering, Vol.98, No.2, 198-206, 2010
Numerical and experimental analysis of heat and moisture transfer during drying of Ataulfo mango
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 degrees C, slices with thickness of 2-5 mm and maturity degree from 13.2 to 22 degrees 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 degrees Brix increased. (C) 2010 Elsevier Ltd. All rights reserved.