American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(4), 127-132
DOI: 10.12691/ajfst-7-4-4
Open AccessArticle

Experimental Study of the Drying Kinetics of Mango (mangifera indica L.) during Airflow Drying Licking Countercurrent

Ekani Roger Yannick1, Tetang Fokone Abraham1, , Edoun Marcel1 and Kuitche Alexis1

1Laboratory of Energetic and Applied Thermal (LETA), ENSAI – Ngaoundere, The University of Ngaoundere, P.O. Box 455, Cameroon

Pub. Date: June 10, 2019

Cite this paper:
Ekani Roger Yannick, Tetang Fokone Abraham, Edoun Marcel and Kuitche Alexis. Experimental Study of the Drying Kinetics of Mango (mangifera indica L.) during Airflow Drying Licking Countercurrent. American Journal of Food Science and Technology. 2019; 7(4):127-132. doi: 10.12691/ajfst-7-4-4

Abstract

This work was conducted to study the thin-film drying kinetics of mango (mangifera indica L.) using a modular electrical dryer licking countercurrent and forced convection. Drying experiments were carried out in the Laboratory of Energetics and Applied Thermal (LETA) of the National School of Agro-Industrial Sciences of the University of Ngaoundere under different conditions of drying air temperature (40, 50 and 60°C) for a speed 0.6 m/s. Four trays were used to spread the products in the dryer. To estimate and select the appropriate drying model, ten different models were applied to the experimental data and compared. The performances of these models were compared using the R², the χ² and the RMSE between the observed and predicted moisture ratios values, which ranged from 0.925 to 0.999; 4.10-6 - 0.00540 and 0.0021 - 0.0736 respectively. Among the models used, the Midilli et al., model was found to best explain the thin-film drying airflow drying licking countercurrent of mango.

Keywords:
licking drying countercurrent drying kinetics mango water content

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