Central Luzon State University

INSTITUTE OF GRADUATE STUDIES

Science City of Muñoz, Nueva Ecija 3119
------------------------------------

THIN LAYER DRYING MODELLING

OF SLICED MANGO

CPE 726
Advanced Process Design and Optimization

2nd Semester, SY 2009-2010.

Submitted to:

RUEL G. PENEYRA
Professor

Submitted by:

MARIBEL B. PENEYRA
 MS Agricultural Engineering Student

Table of Contents

II. MATERIALS AND METHODS........................................................................................4

Sample Preparation..............................................................................................................4
Drying Experiments.............................................................................................................4
Operation Principle ............................................................................................................5
III.RESULTS AND DISCUSSION.........................................................................................7
Diffusion Coefficient k.......................................................................................................7
Moisture Content Reduction..............................................................................................12
Analysis of Moisture Content Reduction on linear trends.................................................19
IV.CONCLUSIONS................................................................................................................24
REFERENCES........................................................................................................................25

Thin Layer Drying Modelling for Sliced Mango

Submitted by: Maribel B. Peneyra, MSAE Student 2
 I. INTRODUCTION

Mango (Mangifera indica L.) is one of the tropical and subtropical fruit of great

importance for both economical and nutritional points of view. It is considered to be a good

source of carbohydrates, vitamin C and very rich source of pro-vitamin A. In spite of its

excellence, the perishable nature of this fruit and its short harvest season severely limit

utilization. Drying may be an interesting method in order to prevent fresh fruit deterioration.

Drying is one of the most widely used primary methods of food preservation. The

objective drying is the removal of water to the level at which microbial spoilage and

deterioration reactions are greatly minimized (Akpinar and Bicer, 2004). It also provides

longer shelf-life, smaller space for storage and lighter weight for transportation (Ertekin and

Yaldiz, 2004). Sun drying is the most common method used to preserve agricultural products

in tropical and subtropical countries. However, being unprotected from rain, wind-borne dirt

and dust, infestation by insects, rodents and other animal, products may be seriously degraded

to the extent that sometimes become inedible and the resulted loss of food quality in the dried

products may have adverse economic effects on domestics and international markets.

Therefore, the drying process of agricultural products should be undertaken in closed

equipment (solar or industrial dryer) to improve the quality of the final product.

Objectives of this study were:

1. To investigate the thin layer drying kinetics of sliced mango.

2. To evaluate a suitable drying model for describing the drying process of mango fruit.

3. To investigate the combined effect of drying temperature and drying air velocity on

Moisture Content Reduction and Diffusion Coefficient “k”.

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 II. MATERIALS AND METHODS

Sample Preparation

Ripe mangoes were bought at the retail market in Munoz. First, fresh fruits were

washed and manually peeled using stainless steel knife and sliced at 3 - 5 mm thickness.

Sliced mango were mixed with white sugar in a ratio of 1.5 kg of mango to ¼ kg of white

sugar and left for 4 hours until the mixture produces syrup. Then, samples were drained and

the syrup was boiled. Mango samples were put back into the syrup for 3 minutes and then this

mixture was left for 8 hrs. Finally, samples were washed with warm water and drained before

placing into drying chamber.

Drying Experiments

Drying experiments were performed in a laboratory cross flow dryer, fabricated by the

researchers. This is consisted of heating unit, temperature control unit, drying chamber and 3

small axial fans. The average initial moisture content of the mango fruit was 62.5 % ( w.b.),

as determined by convective air drying oven for 8 hrs.

Before the start of experiments, the dryer was preheated without sample for 15

minutes to reach thermal stabilization. Then the samples were uniformly spread in the tray in

single layer. Samples were weighed in an interval of 1 minute in the first 20minutes of the

drying process. Readings of temperature in the data logger were also taken. For the

succeeding time, samples were weighed every 5 minutes until the drying process was

finished. For measuring the mass of sample at any time during experimentation, a digital

balance was placed under the drying chamber. The drying process was stopped when the

moisture content decreases to about 14 - 15 % (w.b). All the experiments were replicated

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three times at each combination of drying air temperature and velocity, and the average

values were used for calculation.

In this study, the variables were investigated namely:

a) Independent variables: Drying air Temperature (at two levels: 50 oC and 60 oC) and

Velocity of drying air flow (at two levels: 0.1056 m/s and 0.2533 m/s).

b) Dependent variables: Moisture Content Reduction and Diffusion Coefficient “k”.

A Randomized Complete Block Design was chosen to conduct these experiments.

Operation Principle

This laboratory dryer has one tray in the drying chamber that can hold 150 grams

sliced mango. Heat is provided from the top by a heater, which is controlled by a thermostat.

Ambient air was heated by the heater located at the top. Airflow can be adjusted by

controlling the power supply for the fans. Moisture emitted from mango samples are

exhausted through outlet.

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 Figure 1. Schematic of sliced mango thin layer laboratory dryer

1- Housing; 2- Heater; 3- Insulator; 4- Fans;

5- Tray; 6- Thermostat; 7- Electronic Balance

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 III.RESULTS AND DISCUSSION

Diffusion Coefficient k

Values of diffusion coefficient “k” obtained from drying equation:

Mt − Me
MR = = e− kt
Mi − Me (1)

Where:

MR: Moisture Ratio

t
M : Moisture Content at time t (d.b.), decimal

i
M : Initial moisture Content (d.b.), decimal

e
M : Equilibrium Moisture Content (d.b.), decimal

t: time, minute (from beginning)

k: diffusion Coefficient, 1/minute

Table 1. Table of “k” values:

Factor B SUM BLOCK

A b1 b2 MEAN
a1 0.0263 0.0320 Block 1
0.0207 0.0273 Block 2
0.0164 0.0234 Block 3
SUM 0.0634 0.0827 0.1461

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 MEAN 0.02113 0.02757 0.02435
a2 0.0171 0.0313 Block 1
0.0234 0.0342 Block 2
0.0168 0.0243 Block 3
SUM 0.0573 0.0898 0.1471
MEAN 0.01910 0.02993 0.02452
GRAND SUM 0.1207 0.1725 0.2932
MEAN 0.02012 0.02875 0.02443

Where:

• Factor A: Drying air Velocity, m/s

- level a1: a1 = 0.1056 m/s

- level a2: a2 = 0.2533 m/s

• Factor B: Drying air Temperature, oC

- level b1: b1 = 50 oC

- level b2: b2 = 60 oC

ANOVA Table (RCBD) on “k”:

Source of Variation df Sum of Square, SS MS Fc Ftab.

(α =

Blocks 2 0.00011 (α = 0.05) 0.01)

Treatments 0.00024
0.0000000

A 1 0.000000 8 0.008 5.987 13.745

0.0002236

B 1 0.000224 0 22.530** 5.987 13.745

0.0000145

A*B 1 0.000015 2 1.463 5.987 13.745

0.0000099

Expt'l Error 6 0.00006 2

Total 11 0.00040
**
highly significant

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Since 22.530 > 13.745, that means that impact of factor B on diffusion coefficient k is highly

significant.

Since 1.463 < 5.987, there is no interaction between factor A and factor B. Therefore, we can

compare means among levels of each factor.

 Computation of the means between two levels of factor B:

Using Scheffe’s Test:

Compute Scheffe’s Value: LS

LS = (b − 1)* Fα ,dfB ,dfE * 2* MSE( (a * n )= (

(2 − 1)* F0.05;1;6 * 2* MSE
(2*3 )
Where: a = 2; b = 2; n = 3; choose α = 0.01; values of dfB, dfE, MSE from ANOVA Table.

Therefore,

(
LS = (2 − 1)*13.745* 2* 0.00000992
(2*3 ) = 0.006743
Comparision between b1 and b2:

Since Y − Y = 0.02012 − 0.02857 = 0.00863 > 0.006743

b1 b2

Thus, Ya1 is significantly different from Ya 2 at α = 0.01

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 Figure 2. Graph of Diffusion Coefficient “k1” at T1 = 50 oC and V1 = 0.1056 m/s

Figure 3. Graph of Diffusion Coefficient “k2” at T1 = 50 oC and V2 = 0.2533 m/s

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 Figure 4. Graph of Diffusion Coefficient “k3” at T2 = 60 oC and V1 = 0.1056 m/s

Figure 5. Graph of Diffusion Coefficient “k4” at T2 = 60 oC and V2 = 0.2533 m/s

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 Moisture Content Reduction

Table 2. Table of “MC Reduction” values:

Order Independent Variables MC Reduction, %/min MEAN, (Y)

X1 = Temp. X2 = Air Velocity R1 R2 R3 %/min
1 50.0 0.1056 0.3887 0.4437 0.4107 0.4144
2 50.0 0.2533 0.3834 0.5410 0.4198 0.4481
3 60.0 0.1056 0.5634 0.6493 0.5845 0.5991
4 60.0 0.2533 0.6231 0.6848 0.6471 0.6517

Let Y = Moisture Content Reduction

X1 = drying temperature, oC.

X2 = Air Velocity, m/s.

Thus, the multiple linear regression equation will be:

Yˆ = bo + b1 X1 + b2 X 2

Results of regression Analysis:

Regression Statistics
Multiple R 0.998873101
R Square 0.997747472
Adjusted R Square 0.993242415
Standard Error 0.00945
Observations 4

ANOVA Table
df SS MS F Significance F
221.472775

Regression 2 0.039556145 0.019778073 1 0.04746081

Residual 1 8.93025E-05 8.93025E-05
Total 3 0.039645448

Coefficients Standard t Stat P-value Lower 95% Upper 95%

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 Error
0.05731360

Intercept -0.591958977 0.053437335 -11.07762912 9 -1.270944693 0.08702674

0.03096220 0.00740763 0.03142236

X Variable 1 0.019415 0.000945 20.54497354 8 7 3

1.10510246

X Variable 2 0.292146242 0.063981043 4.566137566 0.13725496 -0.520809985 9

RESIDUAL OUTPUT

Standard

Observation Predicted Y Residuals Residuals

1 0.409641667 0.004725 0.866025404
2 0.452791667 -0.004725 -0.866025404
3 0.603791667 -0.004725 -0.866025404
4 0.646941667 0.004725 0.866025404

Therefore, there is only Variable X1 (Drying Temperature) that related to Y because its

confident interval does not include value of “0”.

Thus, the linear regression equation obtain will be:

Yˆ = 0.019415* X1

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 Figure 6. Drying Curve of sliced mango at T1 = 50 oC and V1 = 0.1056 m/s

Figure 7. Drying Curve of sliced mango at T1 = 50 oC and V2 = 0.2533 m/s

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 Figure 8. Drying Curve of sliced mango at T2 = 60oC and V1 = 0.1056 m/s

Figure 9. Drying Curve of sliced mango at T2 = 60oC and V2 = 0.2533 m/s

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 Figure 10. Drying Curve of sliced mango at different temperatures and air velocities

Analysis of Drying Air Temperature and Air Velocity on Moisture Content Reduction
(MCR)

Table 3. Table of “Moisture Content Reduction (% / min)”:

Factor B SUM BLOCK

A b1 b2 MEAN
a1 0.3887 0.5634 Block 1
0.4437 0.6493 Block 2
0.4107 0.5845 Block 3
SUM 1.2431 1.7972 3.0403
MEAN 0.41437 0.59907 0.50672
a2 0.3834 0.6231 Block 1
0.5410 0.6848 Block 2
0.4198 0.6471 Block 3
SUM 1.3442 1.9550 3.2992
MEAN 0.44807 0.65167 0.54987
GRAND SUM 2.5873 3.7522 6.3395
MEAN 0.43122 0.62537 0.52829

ANOVA Table

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 Sum of Square,

Source of Variation df SS MS Fc Ftab.

Blocks 2 0.01720 α = 0.05 α = 0.01
Treatments 0.11894
A 1 0.005586 0.005586 8.601* 5.987 13.745
B 1 0.113083 0.113083 174.128** 5.987 13.745
A*B 1 0.000268 0.000268 0.413 5.987 13.745
Expt'l Error 6 0.00390 0.000649
Total 11 0.14003
*
significant
**
highly significant

Since 174.128 > 13.745, that means that impact of factor B on “MCR” is highly significant.

Since 8.601 > 5.987, that means that impact of factor A on “MCR” coefficient is significant.

Since 0.413 < 5.987, there is no interaction between factor A and factor B on “MCR”.

Therefore, we can compare means among levels of each factor.

 Comparision of the means between two levels of factor A:

Using Scheffe’s Test:

Compute Scheffe’s Value: LS

(
LS = (a − 1) * Fα ,dfA,dfE * 2* MSE
(b * n )= (
(2 − 1) * F0.05;1;6 * 2* MSE
(2*3 )
Where: a = 2; b = 2; n = 3; choose α = 0.05; values of dfA, dfE, MSE from ANOVA Table

above.

Therefore,

(
LS = (2 − 1) *5.987 * 2* 0.000649
(2*3 ) = 0.036002
Comparision between levels a1 and a2:

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Since Y − Y = 0.50672 − 0.54987 = 0.0432 > 0.036002
a1 a2

Thus, Ya1 is different from Ya 2 at α = 0.05

 Computation of the means between two levels of factor B:

Using Scheffe’s Test:

Compute Scheffe’s Value: LS

LS = (b − 1)* Fα ,dfB ,dfE * 2* MSE( (a * n )= (

(2 − 1)* F0.05;1;6 * 2* MSE
(2*3 )
Where: a = 2; b = 2; n = 3; choose α = 0.01; values of dfB, dfE, MSE from ANOVA Table

above.

Therefore,

(
LS = (2 − 1) *13.745* 2 * 0.000649
(2*3 ) = 0.054548
Comparision between b1 and b2:

Since Y − Y = 0.43122 − 0.62537 = 0.1942 > 0.054548

b1 b2

Thus, Ya1 is significantly different from Ya 2 at α = 0.01

Thin Layer Drying Modelling for Sliced Mango

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 Analysis of Moisture Content Reduction on linear trends

Figure 11. Drying Curve of sliced mango at T1 = 50oC and V1 = 0.1056 m/s

Figure 12. Drying Curve of sliced mango at T1 = 50oC and V2 = 0.2533 m/s
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 Figure 13. Drying Curve of sliced mango at T2 = 60oC and V1 = 0.1056 m/s

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 Figure 14. Drying Curve of sliced mango at T2 = 60oC and V2 = 0.2533 m/s

Table 3. Table of “m” values:

Factor B SUM BLOCK

A b1 b2 MEAN
a1 -0.0090 -0.0120 Block 1
-0.0080 -0.0130 Block 2
-0.0090 -0.0140 Block 3
SUM -0.0260 -0.0390 -0.0650
MEAN -0.00867 -0.01300 -0.01083
a2 -0.0080 -0.0120 Block 1
-0.0080 -0.0110 Block 2
-0.0090 -0.0120 Block 3
SUM -0.0250 -0.0350 -0.0600
MEAN -0.00833 -0.01167 -0.01000
GRAND SUM -0.0510 -0.0740 -0.1250
MEAN -0.00850 -0.01233 -0.01042

ANOVA Table (RCBD) on “m” coefficient

Source of Variation df Sum of Square, SS MS Fc Ftab.

(α =(α =

Blocks 2 0.0000022 0.05) 0.01)

Treatments 0.0000469
A 1 0.0000021 0.00000208 6.818* 5.987 13.745
B 1 0.0000441 0.00004408 144.273** 5.987 13.745
A*B 1 0.0000007 0.00000075 2.455 5.987 13.745
Experimental Error 6 0.0000018 0.00000031
Total 11 0.0000509
**
highly significant
*
significant

Since 144.273 > 13.745, that means that impact of factor B on “m” coefficient is highly

significant.

Since 6.818 > 5.987, that means that impact of factor A on “m” coefficient is significant.

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Since 2.45 < 5.987, there is no interaction between factor A and factor B on “m”. Therefore,

we can compare means among levels of each factor.

 Comparision of the means between two levels of factor A:

Using Scheffe’s Test:

Compute Scheffe’s Value: LS

(
LS = (a − 1) * Fα ,dfA,dfE * 2* MSE
(b * n )= (
(2 − 1) * F0.05;1;6 * 2* MSE
(2*3 )
Where: a = 2; b = 2; n = 3; choose α = 0.05; values of dfA, dfE, MSE from ANOVA Table

above.

Therefore,

(
LS = (2 − 1) *5.987 * 2* 0.00000031
(2*3 ) = 0.000781
Comparision between levels a1 and a2:

Since Y − Y = − 0.01000 − (− 0.01083) = 0.00083> 0.000781

a1 a2

Thus, Ya1 is significantly different from Ya 2 at α = 0.05

 Computation of the means between two levels of factor B:

Using Scheffe’s Test:

Compute Scheffe’s Value: LS

(
LS = (b − 1)* Fα ,dfB ,dfE * 2* MSE
(a * n )= (
(2 − 1)* F0.05;1;6 * 2* MSE
(2*3 )
Where: a = 2; b = 2; n = 3; choose α = 0.01; values of dfB, dfE, MSE from ANOVA Table

above.

Therefore,
Thin Layer Drying Modelling for Sliced Mango
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 (
LS = (2 − 1) *13.745* 2 * 0.00000031
(2*3 ) = 0.001183
Comparision between b1 and b2:

Since Y − Y = − 0.00850 − (− 0.01233) = 0.00383> 0.001183

b1 b2

Thus, Ya1 is significantly different from Ya 2 at α = 0.01

Figure 15. Sliced mango after drying

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 IV. CONCLUSIONS

Base on the equation (1), diffusion coefficient ‘k’ was determined at various drying

temperatures and air velocities. The result showed that the ‘k’ value increased with increase

in drying temperature.

Both drying air temperature and air velocity influenced the Moisture Content Reduction.

At level of 60oC and 0.1056 m/s, Moisture Content Reduction is fast, and drying time is

shortest. With this combination of factors, this is the best combination for sliced mango

drying.

In general, the color of dried product is bright yellow and the taste is delicious.

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 REFERENCES

Rajkumar, P. and R. Kailappan. 2006. Optimizing the process parameters for Foam
Mat Drying of Totapuri Mango Pulp. An article.

Rajkumar, P. and R. Kailappan, R. Viswanathan, K. Parvathi, G. S. V. Raghavan and

V. Orsat. 2007. Thin Layer Drying Study on Foamed Mango Pulp. the CIGR
Ejournal Manuscript. FP 06 024. Vol. IX. March, 2007.

Ruiz Celmaa, A. and F. López-Rodríguezb, F. Cuadros Blázquezc. 2008.

Experimental modelling of infrared drying of industrial grape by-products. An
article.

El-Amin Omda Mohamed Akoy, Dieter Von Hörsten, Wolfgang Luecke. 2008.
Drying Kinetics and Colour Change of Mango Slices as Affected by Drying
Temperature and Time. Written for presentation at the 2008 Tropentag International
Conference on “Competition for Resources in a Changing World: New Drive for
Rural Development”, Hohenheim, Germany.

Kwanchai A. Gomez and Arturo A. Gomez. 1984. Statistical Procedures for

Agricultural Research, 2nd Edition.

Ronald E. Walpole. 1982. Introduction to Satistics, 3rd Edition.

Thin Layer Drying Modelling for Sliced Mango

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