Drying of mango by intermittent and continuous infrared drying method

Year 2025, Volume: 42 Issue: 2, 95 - 108, 30.08.2025

Ahmet Polat

https://doi.org/10.55507/gopzfd.1652503

Abstract

This study examined the infrared drying process of mango slices at three power levels (300, 400, and 500 W) and three distinct intermittency ratios (PR=1, PR=1.5, and PR=2). The influence of these drying parameters on drying time, shrinkage, color stability, energy efficiency, rehydration capacity, and surface temperature was systematically assessed. Additionally, ten widely recognized mathematical thin-layer drying models were applied to the experimental data obtained under these conditions. The findings demonstrated that increasing infrared power while decreasing the intermittency ratio resulted in reduced drying times. Among the assessed models, the Midilli et al. model exhibited the highest accuracy in describing the infrared drying behavior of mango slices across different power levels and intermittency ratios. Furthermore, higher infrared power led to a decrease in L* values, indicating a darkening effect on the dried samples. Variations in infrared power did not significantly influence the shrinkage values of products dried at the same intermittency ratio (p>0.5). The surface temperature of mango products increased with decreasing the intermittency ratio and increasing the infrared power. Increasing the infrared power in PR=1 applications reduced energy consumption.

Keywords

Color , Energy , Intermittent infrared , Mango

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Kesikli ve sürekli kızılötesi kurutma yöntemiyle mangonun kurutulması

Abstract

Bu çalışmada mango dilimlerinin kızılötesi kurutma işlemi üç güç seviyesinde (300, 400 ve 500 W) ve üç farklı aralıklılık oranında (PR = 1, PR = 1,5 ve PR = 2) incelenmiştir. Bu kurutma parametrelerinin kurutma süresi, büzülme, renk stabilitesi, enerji verimliliği, rehidrasyon kapasitesi ve yüzey sıcaklığı üzerindeki etkisi sistematik olarak değerlendirilmiştir. Ek olarak, bu koşullar altında elde edilen deneysel verilere on adet yaygın olarak kabul görmüş matematiksel ince tabaka kurutma modeli uygulanmıştır. Bulgular, kesiklilik oranını azaltırken kızılötesi gücün artırılmasının kurutma sürelerinin kısalmasıyla sonuçlandığını göstermiştir. Değerlendirilen modeller arasında Midilli ve ark. modeli, mango dilimlerinin kızılötesi kurutma davranışını farklı güç seviyeleri ve kesinti oranlarında tanımlamada en yüksek doğruluğu sergilemiştir. Ayrıca, daha yüksek kızılötesi güç L* değerlerinde düşüşe yol açarak kurutulan örneklerde koyulaşma etkisi olduğunu göstermiştir. Kızılötesi güçteki değişimler, aynı aralıklılık oranında kurutulan ürünlerin büzülme değerlerini önemli ölçüde etkilememiştir (p>0,5). Mango ürünlerinin yüzey sıcaklığı, aralık oranının azalması ve kızılötesi gücünün artmasıyla artmıştır. PR=1 uygulamalarında infrared gücünün artırılması enerji tüketimini azaltmıştır.

Keywords

Enerji , Kesikli kızılötesi , Mango , Renk

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