Publication : National Conference
Effect of temperature control in hot air drying on shrinkage and rehydration of ripe mango
AbstractThis study aimed to investigate the effect of drying temperature control on drying kinetics, shrinkage and rehydration. The drying temperature control consisted of two methods; constant sample temperature and constant hot air temperature which performed at 50, 60 and 70˚C and 2 m/s air velocity. The results found that the effective moisture diffusivity (Deff) from this two methods was not significant differences (P<0.05). However, the Deff at high temperature drying was higher than that of low temperature drying. The Deff of sample temperature and constant hot air temperature at 50, 60 and 70˚C and 2 m/s air velocity was (1.49, 1.85, 2.20, 1.38, 1.79, 2.15)10-9 m2/s, respectively. The products of both drying methods possessed the same shrinkage. Conversely, the shrinkage mechanism was different which the shrinkage at constant sample temperature occurred slowly throughout the drying process whereas the shrinkage at constant hot air temperature occurred rapidly in first stage and slightly shrunk at the end of the process. This results affected to material structure that determined by the rehydration of the sample. The rehydration of constant sample temperature was higher than that of constant hot air temperature. The rehydration of constant sample temperature and constant hot air temperature at 50, 60 and 70˚C and 2 m/s air velocity was 3.26, 4.70, 5.21 and 2.74, 3.24, 3.80, respectively. The result revealed that the sample structure of constant sample temperature was more porous, resulting in a higher rehydration.
AuthorMissKornchanok Chompikoon
Touchpong Choosri, Ph.D.

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