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Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]

Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5...

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Main Authors: Norhadi, Norhasmanina, Mohd Akhir, Ammar, Rosli, Nor Roslina, Mulana, Farid
Format: Article
Language:English
Published: Universiti Teknologi MARA Shah Alam 2020
Subjects:
Heating, drying, cooling, evaporating
Online Access:http://ir.uitm.edu.my/id/eprint/43740/1/43740.pdf
http://ir.uitm.edu.my/id/eprint/43740/
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spelling my.uitm.ir.437402021-03-18T05:04:52Z http://ir.uitm.edu.my/id/eprint/43740/ Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.] Norhadi, Norhasmanina Mohd Akhir, Ammar Rosli, Nor Roslina Mulana, Farid Heating, drying, cooling, evaporating Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer. Universiti Teknologi MARA Shah Alam 2020 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/43740/1/43740.pdf Norhadi, Norhasmanina and Mohd Akhir, Ammar and Rosli, Nor Roslina and Mulana, Farid (2020) Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]. Malaysian Journal of Chemical Engineering and Technology (MJCET), 3 (2). pp. 51-59. ISSN 2682-8588
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Heating, drying, cooling, evaporating
spellingShingle Heating, drying, cooling, evaporating
Norhadi, Norhasmanina
Mohd Akhir, Ammar
Rosli, Nor Roslina
Mulana, Farid
Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]
description Drying is generally used to increase the shelf life of food products. In this context, mango fruit is used as a sample for the drying process because of its high commercial value and particularly high moisture content. The mango was sliced into few batches of sample with a size of 20 mm × 30 mm × 5 mm each. The experiments were conducted using tray and oven dryer at different temperatures of 40, 50 and 60 °C with a steady airflow rate of 1.3 m/s. The objectives are to study the effect of drying time, temperature and air velocity towards drying of mango fruit, to compare the physical characteristics of mango sample after drying and to determine the best drying kinetics model fitted to each tray and oven dryer. The results showed that the increase in drying time, temperature and air velocity would reduce the moisture content while at the same time, drying rate increased significantly. Tray dryer was found to be more effective than oven dryer because of higher drying rate with better product quality and appearance at the end. Furthermore, the gathered data were fitted into few widely used drying mathematical models and it was found that Henderson and Pabis model at 60°C is best suited for tray dryer whereas Page model at 40 °C is the best for oven dryer.
format Article
author Norhadi, Norhasmanina
Mohd Akhir, Ammar
Rosli, Nor Roslina
Mulana, Farid
author_facet Norhadi, Norhasmanina
Mohd Akhir, Ammar
Rosli, Nor Roslina
Mulana, Farid
author_sort Norhadi, Norhasmanina
title Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]
title_short Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]
title_full Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]
title_fullStr Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]
title_full_unstemmed Drying kinetics of mango fruit using tray and oven dryer / Norhasmanina Norhadi … [et al.]
title_sort drying kinetics of mango fruit using tray and oven dryer / norhasmanina norhadi … [et al.]
publisher Universiti Teknologi MARA Shah Alam
publishDate 2020
url http://ir.uitm.edu.my/id/eprint/43740/1/43740.pdf
http://ir.uitm.edu.my/id/eprint/43740/
_version_ 1695534705125883904
score 13.211869

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