Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Kinetics and Mathematical Modeling of Thin Layer Drying of Mango Leather

Md. Wadud Ahmed*
Department of Agricultural Engineering, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

Abstract/ Executive Summary:

Mango is a major producing fruit in Bangladesh. According to the research, post-harvest loss of mango is about 34% of the total production. To reduce huge losses, leather production by drying is a good alternative. In this paper, the thin layer drying kinetics of formulated mango leather were studied at different temperatures (55, 60 and 65°C) and thicknesses (3mm and 5 mm). Drying time was decreased with increasing temperature and increased with increasing leather thickness. Seven different models (Lewis, Henderson and Pabis, Page, Modified Page, Logarithmic, Wang and Singh and Midilli et al.) were used to describe drying characteristics where all models were compared with coefficient of determination, reduced mean square of deviation, mean bias error (MBE), root mean square error (RSME) and standard error of estimate (SEE). The Midilli et al. model was found to be best for describing thin layer drying of mango leather.

Keywords: Mango leather, Drying kinetics, Thin layer drying models, Moisture diffusivity, Activation energy

Location: Department of Agricultural Engineering, Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Mango

Objectives:

The objectives of this study were: (a) to study the effect of temperature and leather thickness and (b) to investigate the suitable model of thin layer drying of formulated mango leather from Fazli variety.

Methodology:

Fully ripened healthy mangoes (Fazli variety), collected from local market of Sher-e-Bangla Agricultural University were used for this study. Washed, peeled and destoned mangoes were chopped manually and blended (Model: STEELE-MG-172) to get the pulp. The strained mango pulp with total solid content of 13.7% was blanched at 92°C for 2 minutes with continuous stirring. Citric acid (0.6% w/w) and potassium metabisulphite (0.2%w/w) were added at the end of blanching process. The total solid content of the puree was increased to 35% by the addition of sugar. Then puree was sprayed to the stainless steel trays (51 cm × 23 cm) with plastic film and adjusted to 3mm and 5mm thicknesses. The trays were dried for 6 hours in a laboratory scale hot air cabinet (Model: TNH 11, China) at the temperature of 55, 60 and 65 (±1) °C, with an air velocity of 3.0 m/s. The dryer was heated at least 30 minutes for stabilizing the drying parameters. Moisture losses of the mango leathers were measured at 15 minutes intervals for initial 2 hours and then every 30 minutes up to end of drying. The drying was stopped when samples reached a no weight loss condition. All experiments were replicated three times and the average value was used for calculation.

Source of Information: International Journal of Advance Industrial Engineering, Vol.7, No.1 (March 2019)

Article Link (Online Journal): DOI: https://doi.org/10.14741/ijaie/v.7.1.2

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Thin layer drying kinetics of formulated mango leather was investigated at different temperatures (55, 60 and 65°C) and leather thicknesses (3 mm and 5 mm). It was found that higher temperature gave lower moisture ratio, thus shorter drying time and greater leather thickness gave higher moisture ratio, thus higher drying time. The experimentally obtained moisture ratios were fitted with seven different thin layer drying models to explain drying kinetics of mango leather. According to statistical fitting parameters, as best, Midilli et al. model could be used to describe the drying behavior of mango leather.

Knowledge Management: Journal