DRYING CHARACTERISTICS OF MANGO AND DEVELOPMENT OF COMPUTER SIMULATED MODEL.

Kaur, Ramandeep; Kumar, Mahesh; Gupta, O P; Kumar, Satish

The effect of different air drying temperatures on mango slices in convective trays was investigated and based on findings a computer programme has been prepared. The mango fruits of cv. Rampuri Gola were procured from farmer's field, washed, sliced and blanched. The slices were spread in single layer in tray dryer. The drying was carried out in a tray dryer with heated air at temperatures of 50, 60 and 70°C and their combinations. The time elapsed to attain constant weight was observed to be 480-330 minutes in selected drying conditions (50-70°C). The logarithmic drying model indicated the best fit to the data obtained (coefficient of determination R2 0.994-0.999). The maximum moisture diffusivity was found (1.91 x 10-10) at 70°C. Various quality parameters of dehydrated product such as maximum ascorbic acid (56.6% at 60°C) and polyphenols content (1700 mg/100g GAE at 70°C) were recorded. Rehydration ratio was observed as 8.73 at 70°C, because of short drying time and lesser damage to cells. Samples dried at lower temperature had better colour retention as compared to those dried at higher temperature. On the basis of RSM, optimum operating conditions for drying were observed to be 67.54 C drying air temperature, and 0.48 g/cm3 loading density. A computer programme to present the moisture loss with exposure time has been developed in 'visual basic' language based upon outcome of drying experiments. The programme can be used for calculation of drying characteristics during dryer operation.

MANGO; FRUIT drying; MOISTURE; MASS transfer; THERMAL diffusivity

Agricultural Research Journal, 2017, Vol 54, Issue 1, p76

2395-1435

Academic Journal

10.5958/2395-146X.2017.00013.8