A vacuum drying model for mango pulp

被引：111

作者：

Jaya, S ^{[1
]}

Das, H ^{[1
]}

机构：

[1] Indian Inst Technol, Dept Agr & Food Engn, Kharagpur 721302, W Bengal, India

来源：

DRYING TECHNOLOGY | 2003年 / 21卷 / 07期

关键词：

vacuum drying; effective moisture diffusivity; drying time; pulp thickness; vacuum chamber plate temperature; KINETICS;

D O I：

10.1081/DRT-120023177

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Vacuum drying of mango pulp at varying conditions of pulp thickness (2, 3, and 4 mm) and vacuum chamber plate temperature (65, 70, and 75degreesC) was carried out under 30-50 mm of mercury absolute pressure. A model based on moisture diffusivity was found to give close prediction to moisture content of the pulp at different times of drying with correlation coefficient varying between 0.98-0.99 for pure mango pulp and pulp with ingredients. Color change of reconstituted pulp made from mango powder was found to depend more on pulp thickness than plate temperature. For getting low color change vacuum drying should be carried at maximum pulp thickness of 2.6 mm and vacuum chamber plate temperature of 72.3degreesC.

引用

页码：1215 / 1234

页数：20

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