Figures index

From

Experimental Study of the Drying Kinetics of Mango (mangifera indica L.) during Airflow Drying Licking Countercurrent

Ekani Roger Yannick, Tetang Fokone Abraham, Edoun Marcel, Kuitche Alexis

American Journal of Food Science and Technology. 2019, 7(4), 127-132 doi:10.12691/ajfst-7-4-4
  • Figure 1. Configuration of the flow dryer licking countercurrent
  • Figure 2. Drying air temperature profiles during drying licking countercurrent
  • Figure 3. Drying air temperature profiles as a function of time for different positions of the tray
  • Figure 4. Moisture ratio profiles of mango in a licking countercurrent mode at 40, 50 and 60°C on the second tray
  • Figure 5. Moisture ratio profiles of mango in a licking countercurrent mode at 60°C on the different positions of trays
  • Figure 6. Drying profiles of mango in a licking countercurrent mode at 60°C for different positions of trays
  • Figure 7. Variation of the experimental and predicted moisture ratio by the Midilli et al., model, during drying licking countercurrent at 40, 50 and 60°C
  • Figure 8. Comparison between experimental and predicted values