Parameters for Mango Glace´ Drying Simulation

บทคัดย่อ

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.