Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. ‘Amelie’) with correction for shrinkage

Drying characteristics of Amelie mango were investigated through slices shrinkage behaviour at 50, 60 and 70°C and drying kinetics at temperatures ranging from 50 to 70°C and for slices of 2.5, 5 and 10mm thick. Results showed that mango slices shrinkage was less influenced by temperature and best f...

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Veröffentlicht in:	Journal of food engineering 2008-10, Vol.88 (4), p.429-437
Hauptverfasser:	Dissa, A.O., Desmorieux, H., Bathiebo, J., Koulidiati, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	activation energy Amelie Biological and medical sciences convection dryers Convective drying Density Diffusivity Drying Drying kinetics drying temperature Fittings Food engineering Food industries Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects linear models Mangifera indica Mango mangoes Mathematical models Shrinkage water
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