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DETERMINING THE MOISTURE TRANSFER PARAMETERS DURING THE AIR‐DRYING OF MANGO SLICES USING BIOT–DINCER NUMBERS CORRELATION

2008; Wiley; Volume: 31; Issue: 6 Linguagem: Inglês

10.1111/j.1745-4530.2007.00194.x

1745-4530

Otoniel Corzo, Nelson Bracho, Carlos Álvarez, VIVIANA RIVAS, YARILIS ROJAS,

Material Properties and Processing

ABSTRACT Application of the correlation between Biot ( Bi ) and Dincer numbers for determining the moisture transfer parameters during the air‐drying of mango slices at different maturity stages was investigated. The air‐drying was carried out at temperatures of 50, 60, 70 and 80C, and velocities of 1.80 or 1.91 m/s. The moisture diffusion coefficient, Bi number and moisture transfer coefficient ranged between 1.04 × 10 −10 and 8.50 × 10 −10 m 2 /s, between 0.100 and 0.112 and between 1.07 × 10 −8 and 7.72 × 10 −8 m/s, respectively. The predicted dimensionless moisture content profiles showed adequate agreement with the experimental observations, with the mean relative error between 8.72 and 15.02%. PRACTICAL APPLICATIONS Drying is one of the most widely used unit operations in the industry. Because drying is an energy‐intensive operation, it has become the prime concern of the researchers to optimize process conditions, which leads to energy savings. Toward this goal, accurate determination of moisture transfer parameters for the drying operation is essential. There is a large amount of studies available in the literature to determine and calculate these parameters for the products subjected to drying. But, limited studies have been carried outto determine these parameters using the drying process parameters in terms of G and S as first introduced by Dincer and Dost.