จลนพลศาสตร์การอบแห้งมะม่วงเบาด้วยวิธีอบแห้งแบบสุญญากาศ

Abstract 
The purpose of this research was to study the effect of drying conditions on drying kinetics and physical qualities of vacuum-dried Bao Mango. Drying experiments were carried out at the different drying temperatures (60°C, 70°C, and 80°C at 30 mmHg) by using different shapes of fruit with vacuum drying (VD) (front of near skin (part 1,3), middle (part 2,4) and side of near skin (part 5,6)) compared with conventional convective drying method (CD). The experimental results showed that the VD method at high temperature for all three shapes of fruits showed the fastest drying time, the higher values of the effective moisture diffusivity, lower shrinkage, higher yellowness, lower hardness and higher number of pores, when compared with CD method at low-temperature drying. Consequently, the VD at drying air temperature of 80oC was suggested as the best drying condition. At this conditions, the drying time of part 2,4 5,6 and 1,3 were 300, 300 and 240 min, respectively. The suitable thin layer model for VD of mango slide with different part of 2,4 5,6 and 1,3 at 60oC were diffusion approach, Page and diffusion approach and at 70oC were diffusion approach, diffusion approach and Page, respectively. And the Page of the model showed an excellent fit with the experiment of all shapes of vacuum-dried mango for the drying temperature of 80oC.
vacuum-drying-kinetics-of-mango-mangifera-indica-l-var-slices