KINETIC MODELING, TOTAL PHENOLIC CONTENT AND COLOUR CHANGES OF MANGO PEELS DURING HOT AIR DRYING

Abstract

In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 ºC and the applicability of several models available in literature was statistically evaluated. Midilli’s model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min-n and from 0.000404 to 0.000903 min-1, respectively, in temperature range of 40-100 ºC. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 ºC. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples. Keywords   In this work, drying of mango peels was kinetically investigated within temperature range of 40-100 ºC and the applicability of several models available in literature was statistically evaluated. Midilli’s model provided the best description of the kinetics of drying mango peels with constant drying rates (k-and b-values) varying from 0.0190 to 0.0399 min-n and from 0.000404 to 0.000903 min-1, respectively, in temperature range of 40-100 ºC. High concentration of total phenolic content was obtained when drying temperature was increased up to 80 ºC. Finally, the polyphenolic degradation could be accompanied by CIELB parameters related to the yellowness of the dried samples.