Abstract
Taste and flavor make mangoes one of the world’s most desired fruits. For its perishability, mangoes have a short shelf-life, resulting in economic losses for the farmers. To extend shelf-life, dehydration is an ancient and extensively used method. This study describes the modeling and simulation of the drying process of mango slices. This simulation considered an environment where hot and dry air flows around a quarter elliptical-shaped mango slice with a height of 8 mm and a diameter of 30 mm. The heat and mass are transferred simultaneously with air (1 m/s and 60 ℃) are developed by combining mass and energy balances and the moisture diffusivity is considered as \(8.5 \times 10^{ - 10} m^{2} s^{ - 1}\). The simulation was run for 12 h and observed moisture concentration decreases exponentially with rising temperature. The moisture had been lost rapidly at the surface concentration losing 32% moisture in the first hour as well as, the rate was being reduced gradually.
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Acknowledgement
The authors gratefully acknowledge the technical supports to The Centre of excellence in Mathematics, Department of Mathematics, Mahidol University, Bangkok, Thailand.
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Muhury, R., Akter, F., Deb, U.K. (2022). Simulation of the Heat and Mass Transfer Occurring During Convective Drying of Mango Slices. In: Vasant, P., Zelinka, I., Weber, GW. (eds) Intelligent Computing & Optimization. ICO 2021. Lecture Notes in Networks and Systems, vol 371. Springer, Cham. https://doi.org/10.1007/978-3-030-93247-3_72
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DOI: https://doi.org/10.1007/978-3-030-93247-3_72
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