Author(s)

Alfa Oumar Dissa^1*, Hélène Desmorieux², Jean Koulidiati¹

¹Laboratoire de Physique et de Chimie de l’Environnement (LPCE), Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA), Université de Ouagadougou, Ouagadougou, Burkina Faso.
²Laboratoire d’Automatisme et de Génie des Procédés (LAGEP), UCBL1-CNRS UMR 5007-CPE Lyon, Université Claude Bernard Lyon 1, Lyon, France.

In this work, a model of convective drying of mango slices was developed and validated by experiments. This model was established by considering slices shrinkage in the energy and the mass balances during the thin layer drying. The drying kinetics and the temperature curves of the product were simulated using the model at various drying temperatures. The simulated curves were then compared to the experimental curves obtained using a convective dryer controlled in temperature and moisture. The results showed that the drying curves were suitably fitted by the thin layer drying model with a correlation coefficient r² = 0.997. Thus, taking shrinkage into account, it is possible to predict more effectively the thin layer drying kinetics of mango slices. This study therefore contributed to the mango drying modelling and to the mango dryer setting.

Convective Drying, Mango, Modelling, Thin Layer, Kinetic

Dissa, A. , Desmorieux, H. and Koulidiati, J. (2016) A Convective Thin Layer Drying Model with Shrinkage for Kent Mango Slices. Advances in Chemical Engineering and Science, 6, 20-28. doi: 10.4236/aces.2016.61002.