Parameters for Mango Glace´ Drying Simulation

Authors

  • Somboon Wetchacama School of Energy and Materials, King Mongkut’s University of Technology Thonburi Bangkok 10140, Thailand
  • Somchart Soponronnarit School of Energy and Materials, King Mongkut’s University of Technology Thonburi Bangkok 10140, Thailand
  • Thanit Swasdisevi School of Energy and Materials, King Mongkut’s University of Technology Thonburi Bangkok 10140, Thailand
  • Sakrin Ratsie School of Energy and Materials, King Mongkut’s University of Technology Thonburi Bangkok 10140, Thailand

Keywords:

BET equation, diffusion coefficient, fruit drying, mango glace´, saturated salt

Abstract

The objective of this research was to investigate parameters affecting drying rate of mango glace´, i.e., diffusion coefficient, equilibrium moisture content, specific heat and density of mango glace´. The equilibrium moisture content was determined by static method at temperature of 45-70°C and relative humidity of 10-90%. Saturated salt solutions and an oven were used for controlling relative humidity and temperature, respectively. It was found that equilibrium moisture content decreased with temperature for relative humidity ranging from 10-60%. The BET equation was found accurate to describe the experimental results. The results obtained from drying experiment indicated that diffusion coefficient increased exponentially with drying temperature. It was further found that density and specific heat of mango glace´ decreased and increased linearly with moisture content, respectively.

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Published

2000-12-31

How to Cite

Wetchacama, Somboon, Somchart Soponronnarit, Thanit Swasdisevi, and Sakrin Ratsie. 2000. “Parameters for Mango Glace´ Drying Simulation”. Agriculture and Natural Resources 34 (4). Bangkok, Thailand:544-49. https://li01.tci-thaijo.org/index.php/anres/article/view/240399.

Issue

Vol. 34 No. 4 (2000): October-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.