Abstract
Mango slices (1 and 2mm thickness) were dried by using the Refractance Window™ (RW) technique with the water bath temperature set at 92°C. Drying kinetics, water activity, and color change were determined and compared with those obtained by drying the slices in a tray dryer at 62°C and an air velocity of 0.52m/s. At 1h, moisture contents of 0.013 (for 1mm sample) and 0.048 (for 2mm sample) kg water/kg dry solid for RW, and 0.966 (for 1mm sample) and 3.614 (for 2mm sample) kg water/kg dry solid for tray drying were obtained and water activity was less than 0.5 for RW and close to 0.97 for tray drying. The tray dryer took 4h to reach results similar to those of RW at 1h. The samples dried by RW exhibited diffusivities of 4.40×10−10 (for 1mm sample) and 1.56×10−9 (for 2mm sample) m2/s, which are larger than those exhibited by the air-dried samples, 2.08×10−11 (for 1mm sample) and 6.83×10−11 (for 2mm sample) m2/s.
Published Version
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