Publication : National Conference
Effect of swirling air flow drying on color of ripe mango
AbstractThe effect of air flow characteristics and air temperature in hot air drying on kinetics and total color difference (ΔE*) during the drying process was investigated. The experiment was performed by two types air flow characteristics: swirling and non swirling air flow using hot air temperature at 50, 60 and 70๐C with 2 m/s air velocity. Computer Vision System (CVS) was used for monitoring color changes of sample and Image processing was used for color analysis in system of L* a* and b* and ΔE*. The results indicated that Effective moisture diffusivity (Deff) of swirling air flow was higher than that of non swirling air flow. The Deff of swirling and non swirling air flow at 50, 60 และ 70๐C was (1.24, 1.45, 1.95) 10-9 and (1.30, 1.96, 2.30)10-9 m2/s, respectively. The ΔE* tended to increase. This result showed that the color was more changes throughout the drying period. The ΔE* of swirling and non swirling air flow at 50, 60 และ 70๐C was 0.215, 0.409, 0.301 and 0.238, 0.317, 0.253, respectively. Accordingly, the color changes of the sample from swirling air flow was less than that from non swirling air flow.
AdviserTouchpong Choosri, Ph.D.

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