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Mathematical Model of Freeze Drying on Mango

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 JOURNAL OF
AGRICULTURAL RESEARCH AND EXTENSION
Office of Agricultural Research & Extension Maejo University
Vol. 30 No.3 (Suppl.) June – September 2013 ISSN 0125-8850

Killng Varoa Mite by Grooming Behavior of Russian

and Thai Honey Bees
Boonmee Kavinseksan 1-13

Control of Off-flavor Cyanobacteria in Ponds using Nile Tilapia

(Oreochromis niloticus) and Charcoal Bioreactor System
Redel Gutierrez, Niwooti Whangchai, Khomsan Ruangrit
and Tomoaki Itayama 14-28

Medicinally Potential Plant of Anisomeles malabarica (L.) R. Br.

in Comparison with a Porometer
Rameshprabu Ramaraj and Yuwalee Unpaprom 29-39

Isolation and Identification of Cyanobacteria from a Freshwater

Aquaculture Pond in Northern Thailand
Dong Xia, Norio Iwami, Korntip Kannika, Chayarat Pleumsumran
Sirapran Fakrajang, Chayaporn Teecharernwong, Redel Gutierrez
Zhong Junsheng, Niwooti Whangchai and Tomoaki Itayama 40-48

Carbon Footprint of Central Canteen of Mahidol University

Salaya Campus, Thailand
Sayam Aroonsrimorakot, Chumporn Yuwaree, Chumlong Arunlertaree
Rungjarus Hutajareorn and Tarinee Buadit 49-55

Mathematical Model of Freeze Drying on Mango

Sakawduan Keawdam, Chanawat Nitatwichit, Jatupong Varith
and Somkiat Jaturonglumlert 56-67

Fixed Deep Beds Drying of Black Pepper: A Comparative Study

between a Normal Airflow and Reverse Airflow
Phirunrat Thaisamak, Wipa Teppinta, Chanawat Nitatwichit
Jatupong Varith and Somkiat Jaturonglumlert 68-79

Operation Cost Reduction for Industrial Pepper Powder Drying

with Alternative Hot-air during Drying Process
Wipa Teppinta, Jatupong Varith, Somkiat Jaturonglumlert
Phirunrat Thaisamakand and Chanawat Nitatwichit 80-87
 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

Mathematical Model of Freeze Drying on Mango

Sakawduan Kaewdam*, Chanawat Nitatwichit, Jatupong Varith and Somkiat Jaturonglumlert

Division of Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, Thailand 50290
*Corresponding author: k.sakawduan@gmail.com

Abstract

The mathematical model of freeze-drying on mango was examined. The mango cultivar ‘Nam
Dok Mai’ was frozen at -40oC and freeze-dried at -40oC for 6 hours then at -20oC 10 hours and then at
-10oC 6 hours, The temperature and time of secondary drying were 10, 20, 30 oC and 2, 4, 6, 8 hours
respectively, The pressure during the drying process were 20, 30, 40 and 80 Pa. It was shown that the
optimal conditions were in the secondary drying stage with at 10oC for 6 hours and 20 Pa. After drying,
the quality of mangoes was determined. The hardness was 6.1834 N and the water activity was 0.276.
The colors L* a* and b* value were 79.86, 4.29 and 53.62 respectively. The final moisture content of the
product was 6.8% and the specific energy consumption was 253.07 kWh/kg. The average drying rate was
0.294 gH2O/g dry mass-h and the effective moisture diffusivity coefficient from linear equation method ranged
from 5.54 u 10-11to 2.90 u 10-10 m2/s. Thin-layer drying models of Newton, Page , Modified Page and
Henderson and Pabis were evaluated based on coefficient of determination (R2), reduced chi-square ( F 2 )
and Root Means Square Error (RMSE). The Modified Page model was found to be the better model, with
coefficient of determination of 0.998, reduced chi-square value of 0.00026 and RMSE at 0.016215.

Keywords: mathematical model, freeze drying, mango

Introduction supplementation. It was suggest to that addition of

Mango (Mangifera indica L.) is a prominent
tropical fruit which is widely grown in Thailand.
The fruit is rich in antioxidants and recommended
to be included in the daily diet due to its health
benefits such as reduced risk of cardiac disease,
anti-cancer and anti-viral activities (Sivakumar et al.,
2011). Recent epidemiological study also stated
that the consumption of mangoes significantly
reduced serum triglycerides after 30 days of
mango to generally accepted healthy diet could have
a beneficial effect in preventing hypertriglyceridemia
(Robles et al., 2011). There is an increasing trend
of consumption health food by Thai and foreigners.
However, there is harvest limit on materials.
For example, mangoes can be harvested during
May to June only. Freeze drying technology is used
in the manufacture of pharmaceutical products,
herbal and food, supplements and the storage of
microorganisms. In food processing, freeze drying

56
Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67
is used to preserve food. Most of the initial raw
material properties such as shape, appearance,
taste, color, flavor, texture, biological activity etc
were preserved. Freeze-dried fruits are used in
some breakfast cereal or sold as snack. They are
popular snacks of choice among toddlers,
preschoolers and dieters, as well as being used
by some pet owners as a treat for pet birds.
Culinary herbs are also freeze-dried, although air-
dried herbs are far more common and less
expensive. Freeze drying is an alternative for food
processing to meet the needs of consumers.
Freeze dried food is a large industry. Due
to high production cost and the need for freeze
dryers from abroad, the small and medium
enterprises (SME) could not invest. This research
aims to study the mathematical model for freeze
drying mango as a guide line to scale up the
manufacturing in SME and to determine the costs
for investors
Figure 1 Mold (a) and sample (b)
Materials and Methods
Preparation:
Fresh ripe mangoes (cultivar ‘Nam Dok
Mai’) were selected for their homogeneity in size,
weight, peel color, and density by floatation in 4–
5% NaCl solution. The total soluble solid content
of mangoes was determined to be in the range of
16–20°Brix (Nathdanai et al., 2011).The mangoes
were peeled, cut into 3 cm x 3 cm x 1 cm by mold
and frozen at -40oC as shown in Figure 1. They
were there freeze-dried in a freeze dryer (Freeze
dryer Heto Powerdry PL3000).
The freeze dryer accessories which include
a vacuum pump, condenser, chamber and heating
plate. Initially a vacuum pump reduces the ambient
gas pressure in an external chamber to a vacuum
state. The sample is heated to vaporize the
sublimation. Then a vacuum pump sucks the
steam from the chamber which condenses into ice
in a condenser as shown in Figure 2.
57
 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67
Figure 2 Diagram of Freeze drying equipment.
Experimental design:
The experimental design is show in Table
1. Primary drying was separated into three sets.
Primary drying 1 (T f1 ) -40 o C for 6 hours (t f1 ).
Primary drying 2 (Tf2) -20oC for 10 hours (tf2) and
Primary drying 3 (T f3 ) -10 o C for 6 hours (t f3 )
(Suchada et al., 2546). Secondary drying temperature
(Ts) was 10, 20 and 30oC, respectively for 2 hours.
Total drying time was 24 hours and the drying
pressure was 20 Pa in all experiments. (Run 1-3)
From the optimal secondary drying temperature,
the secondary drying time (ts) was 4, 6 and 8 hours
and total drying time was 26, 28 and 30 hours
respectively. The pressure of drying was 20 Pa in
all experiments. (Run 4-6). From the optimal
secondary drying temperature and time, the pressure
of drying (P) was 40 60 and 80 Pa, respectively.
The moisture content (MC), hardness (H) water
activity (aw) and color of the finished products
were measure.
58
Quality analysis:
Moisture content: Dried mango samples of 5 g
were placed in Infrared moisture determination
balance (AND AD-4714A, Tokyo, Japan) at 105oC
for 90 minutes. Three samples from each trial
were used for the moisture determination and the
average moisture content was reported.
Hardness: The hardness was determined by a
texture analyzer (Texture Analyzer TA.XT2i.plus,
UK). A cylinder probe (2 mm diameter) was used
for puncture compression analysis. The probe was
used to measure the maximum force required to
penetrate an individual dehydrated piece of mango,
positioned horizontally over a 9.3 mm diameter
hole. The measurement settings on the Texture
Analyzer were pre-test speed of 3.0 mm/s and
test speed of 5.0 mm/s, hardness was measure,
Three replicates for each treatment were performed.
Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

Table 1 Experimental design

Primary drying 1 Primary drying 2 Primary drying Secondary Pressur ttotal
RUN
Tf1 (oC) tf1 (hr) Tf2 (oC) tf2 (hr) Tf3 ( C) tf3 (hr) Ts ( C) ts (hr) P (Pa)
o o
(hr)
1 -40 6 -20 10 -10 6 10 2 20 24
2 -40 6 -20 10 -10 6 20 2 20 24
3 -40 6 -20 10 -10 6 30 2 20 24
4 -40 6 -20 10 -10 6 30 4 20 26
5 -40 6 -20 10 -10 6 30 6 20 28
6 -40 6 -20 10 -10 6 30 8 20 30
7 -40 6 -20 10 -10 6 30 6 40 28
8 -40 6 -20 10 -10 6 30 6 60 28
9 -40 6 -20 10 -10 6 30 6 80 28

Water activity: Water activity was measured were
performed using water activity meter (AQUA Lab
3TE, USA). Samples were placed in the appropriate
plates and measured. Three samples from each
trial were used and the average water activity is
reported.
Color: Color values L*, a* and b* were measured
using Spectrophotometer (HunterLap MiniScan
XE plus, Germany). To obtain representative color
of the samples, the dried samples were ground to
powder using a smallǦscale blender to obtain
representative colors. A 1 g sample of mango
powder was put in a 5 cm plastic Petri dish. The
lens of the colorimeter, covered with plastic wrap
was placed directly on the mango powder to
measure the color values. Three measurements
were made of each sample, and the average
value was reported. The L* color value indicates
the degree of brightness or whiteness of the product.
The a* and b* color values indicates the degree of
redness and yellowness, respectively. The Total
Color Difference ( 'E ) was determined by
Equation 1.
'E ( L * L0 )2  (a * a0 )2  (b * b0 )2 (1)
Structures: The internal structures of freeze-dried
mangoes were characterized with a scanning
electron microscope (SEM) (JEOL JSM-5410V,
Tokyo, Japan). Cross-sectioned samples were affixed
on silver-painted sample holders and covered with
a fine layer of gold in a sputter coater (PSI sputter
coater, PA, USA) under vacuum. The coated
samples were photographed with SEM at 10 kV
Effective moisture diffusivity coefficient, Deff
Considering unidimensional moisture
movement and assuming that the mango sample
was a continuous infinite rectangular slab (Wang
and Brennan, 1995) the effective mass diffusivity
was estimated by using Fick’s diffusion model
wM w 2M
D (2)
wt wz2
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 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

Moreover, assuming uniform initial moisture
distribution, negligible external resistance and
isothermal process, the solution proposed by
(Crank, 1975). is:
an energy intensive operation of some industrial
significance (Sharma and Prasad, 2006). The SEC
was estimated and expressed following Equation
6 when the enthalpy of drying air was estimated
from its psychometric properties.

MR
8 f
1 § (2n  1)2 S2 (Deff )t ·
¦ (2n  1) exp ¨  ¸
(3) E heater  E vacuum  Ecooling
(6)
S2 n 0 © L2 ¹
SEC
Mw

For sufficiently long drying times, using When Eheater is energy required to heat
the first term in the series is adequate, Equation 4 the air, (kWh) Evacuum is energy requirement of
(Doymaz, 2007). the vacuum pump. (kWh) E c o o lin g is energy
requirement of the compressor (kWh) and MW is
the amount of moisture removed during the drying
§ S 2 (D eff ) t ·
MR
8
exp ¨ ¸ (4) process (kg)
S2 ¨ L2 ¸
© ¹

Drying model of freeze-drying

The diffusion coefficient could be calculated
by plotting experimental drying data in term of Ln
(MR) versus time. The effective moisture diffusivity
is the slope of the linear segment, Equation 5
(Tunde and Ogunlakin, 2011).
slope ˜ L2
Deff  (5)
S2
Specific energy consumption, SEC
The drying of food material, a process of
simultaneous heat and mass transfer, represents
Data obtained from the measurements of
moisture content were expressed as a percentage
wet basis and then converted to gram water per
gram dry matter. The experimental drying data for
dried sample were fitted to the exponential model
thin layer drying models. Six models, Newton, Page,
Modified Page, Henderson-Pabis, Logarithmic and
Wang and Sing were selected to describe the freeze
drying process as shown in Table 2 They were
selected because of their simplicity, high correlation
to most drying data and common use in the literature
by using non-linear regression analysis (Dayang
et al., 2012)

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Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

Table 2 Thin layer model

Model name Model expression

Newton MR=exp(-kt)
Page MR=exp(-ktn)
Modified Page MR=exp((-kt)n)
Henderson and Pabis MR=aexp(-kt)
Logarithumic MR=a exp(-kt) + c
Wang and Sing MR=1 + at + bt2

The Moisture Ratio (MR) can be calculated Boer model (G.A.B.) because It is most widely
from Equation 7 used for food with high sugar content such as
mango (Rangel et al., 2011). following Equation 8

M  M eq
MR (7)
Min  M eq A BCaw
M eq (8)
When Meq is Equilibrium moisture content
and Min is Initial moisture content
The equilibrium moisture content can be
calculated from the Guggenheim-Anderson-de
1  C1  C a w  B C a w 
When aw is Water activity and A, B and C
is constant as shown in Table 3

Table 3 The constant for G.A.B. equation

Parameter Temperature (K)
288.15 298.15 308.15
A 0.1686 0.1242 0.1175
B 0.9376 0.9399 0.9363
C 15.0253 15.9943 15.1964

The coefficient of determination (R 2) was
one of the primary criteria to select the best model
to compare with the experimental data. In addition
to R2, reduced chi-square (χ2) and Root Means
Square Error (RMSE) were also used to compare
the relative goodness of fit. The best model
describing the drying behavior of freeze drying
was chosen as the one with the highest R2 and
the least RMSE (Othman et al., 2012). This
parameter can be calculated following Table 4.

61
 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

Results and Discussions purchased from supermarket and properties were

Qualities and optimum conditions
It was found that, each experiment did not
differ and there was shrinkage in some experiments.
The color of the product changed very little compared
to the samples before drying as shown in Figure 3.
Qualities of the dried mangoes are shown in
Table 4. The moisture content of the sample from
different drying process as RUN 5 gave the lowest
moisture content (6.80%) whereas RUN 1 gave
the highest value of 11.90%. Water activity of
sample corresponded to the moisture content.
The dried sample had aw of 0.23-0.34, which were
within the recommended level for safe storage (0.6).
The hardness of freeze dried sample was their
highest at 8.2872 N. Reference product were
examined. The Total Color Difference ( 'E )
between experimental and reference product is
also presented.
It can be observed that, RUN 5 had the
lowest 'E value (4.37). From the final moisture
content and qualities of the dried mango it was
concluded that. RUN 5 is the best conditions for
freeze drying of mango. It was the secondary
drying stage with in the temperature at 10oC for 6
hours and the pressure of 20 Pa. This was a condition
that led to a mathematical modeling study.
The relationship between drying rate (g H2O /
g dry mass-h) and moisture content) d.b.) is shown in
Figure 4. The drying rate was falling and was 0.19-
0.38 gH2O/gdry mass-h. with an average of 0.294 gH2O/
gdry mass-h.

Table 4 Qualities of the dried mangoes

RUN MC H aw Color
(%) (N) L* a* b* 'E

1 11.90 2.8166 0.266 79.30 3.56 45.69 7.28

2 10.80 5.9069 0.326 77.35 6.86 51.87 13.94
3 9.20 7.6867 0.238 78.72 5.51 50.09 11.84
4 8.50 3.2798 0.230 77.61 3.43 49.14 10.80
5 6.80 6.1834 0.276 79.86 4.29 42.62 4.37
6 7.50 6.6459 0.340 81.12 2.70 43.03 5.18
7 7.50 6.7275 0.336 81.57 3.24 42.68 5.03
8 9.20 7.8953 0.334 80.71 4.86 46.66 8.54
9 8.50 8.2872 0.301 80.84 3.01 42.89 4.89
Ref. Product 6.60 5.3971 0.230 78.92 3.53 38.42 -

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Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

0.40

Drying rate, gH2O /(gdry mass -h)

0.35

0.30

0.25

0.20

0.15

0.10

0.05

0.00
0.07 0.08 0.31 0.37 0.88 2.28 3.98
Moisture content (d.b.)

Figure 4 Relationship between drying rate (gH2O/gdry mass-h) and noisture content (d.b.)

The microstructure of a cross section of through plasmalemma membrane boundaries.

mango freeze dried under different drying processes
was investigated by SEM. During drying, water in
the mangoes was transported through several
possible pathways (Tyree, 1970). In the first pathway,
water passes from one cell to the next via
cytoplasmic strands (plasmodesmata). In the second,
pathway water alternately enters and leaves
successive cells along its pathway by passing
The most important pathway for water movement
through plant tissues is through the cell wall. as
shown in Figure 5. Cross section of freeze dried
mangoes from optimal condition figure showing
small porous structure. While, cross section of
freeze dried mangoes from non optimal condition.
Figure had a big hole in the center of the dried
mango.

(a) (b)
Figure 5 Optimal condition (a) and non optimal condition (b)

63
 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

4E-10
3.5E-10
3E-10
Deff, m2/s

2.5E-10
2E-10
1.5E-10
1E-10
5E-11
0
0.07 0.08 0.31 0.37 0.88 2.28 3.98
Moisture Content , d.b.

Figure 6 Relationship between effective moisture diffusivity coefficient and moisture content

Effective moisture diffusivity coefficient, Deff
Considering the slope of the graph of relation
of experimental drying data in term of Ln(MR)
versus time, plot Deff versus moisture content of
mango freeze dried. (Figure 6) The Deff increases
as moisture content increases and became almost
constant at low moisture content. Deff was in the
range of 5.54 u 10-11 to 2.90 u 10-10 m2/s
Specific energy consumption (SEC) in freeze
drying process
Table 5 shown comparison of the SEC n
used in each experiment. In RUN 1, 2 and 3 the
specific energy consumption did not differ, because
the energy used for heating is less than the amount
of energy. In RUN 4 , 5 and 6 shows, The SEC is
directly proportional to time, more time for drying.
The SEC increase. RUN 6 gave the highest SEC
of 277.12 kWh/kg And RUN 7, 8 and 9 increase
in pressure reduced energy consumption because
the vacuum pump performed less work.
Mathematical model
The measured and predicted moisture ratio
(MR) from different models is shown in Figure 7,
and the parameter of the Newton, Page, Modified
Page, Henderson-Pabis,

64
Journal of Agr. Research & Extension 30(3) (Suppl.): 57-67

1.0 1.0

Experiment
0.8 Experiment 0.8
Page Model
Newton Model
0.6 0.6

MR
MR

0.4 0.4

0.2 0.2

0.0 0.0
0 4 8 12 16 20 24 28 0 4 8 12 16 20 24 28
time ,hr time , hr

1.0 1.0

0.8 Experiment 0.8 Experiment

Modified Page Model Henderson and Pabis Model
0.6 0.6
MR

MR

0.4 0.4

0.2 0.2

0.0 0.0
0 4 8 12 16 20 24 28 0 4 8 12 16 20 24 28
time, hr time, hr

1.0 1.0

0.8 Experiment 0.8 Experiment

Wang and Sing Model
0.6 0.6
MR

MR

0.4 0.4

0.2 0.2

0.0 0.0
0 4 8 12 16 20 24 28 0 4 8 12 16 20 24 28
time, hr time, hr

Figure 7 Measured and predicted moisture ratio (MR) from models

65
 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67

Table 5 Coefficients of models obtained in the freeze drying of mangoes

Model k n a b c R2 RMSE F2

Newton 0.121 - - - - 0.958 0.064038 0.00410

Page 0.032 1.591 - - - 0.998 0.016354 0.00026
Modified Page 0.115 1.591 - - - 0.998 0.016215 0.00026
Henderson and Pabis 0.127 - 1.057 - - 0.968 0.060084 0.00361
Logarithmic Model 0.104 - 1.131 - - 0.089 0.979 0.050540 0.00255
Wang and Sing - - -0.087 0.002 - 0.964 0.060364 0.00364

Logarithmic and Wang and Sing models
for the drying process and summarized in Table
6. The R2 values indicates that Page and Modified
Page models fit reasonably well with the experimental
data. Root means square error (RMSE) of Page
and Modified Page model is 0.016354 and 0.016215,
respectively. It can be seen that the Modified Page
model performed better than the Page model. It is
recommended that the Modified Page model
should be used to predict the freeze drying of
mangoes.
6.8% and the specific energy consumption was
253.07 kWh/kg. The average drying rate was
0.294gH2O/g dry mass-h and the effective moisture
diffusivity coefficient from linear equation method
ranged from 5.54 u 10-11to 2.90 u 10-10 m2/s. The
Modified Page model was found to be the better
model, with coefficient of determination of 0.998,
reduced chi-square value of 0.00026 and RMSE at
0.016215. These parameters can be used as guide
to scale up the manufacturing in SME scale
both in production and investment.

Conclusion Acknowledgements

The optimal conditions were in the secondary
drying stage at 10oC for 6 hours at the pressure
of 20 Pa. After drying, the quality of mangoes was
determined. the value of hardness was 6.1834 N
and the water activity was 0.276. The colors L*, a*
and b* value were 79.86, 4.29 and 53.62, respectively.
The final moisture content of the product was
The research was supported by the Graduate
School Maejo University. The authors thank the
Faculty of Engineering and Agro-Industry, Maejo
University for research facilites and to Professor
Siriwat Wongsiri for the helpful suggestions and
critical reviewing of this manuscript.

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 Journal of Agr. Research & Extension 30(3) (Suppl.): 56-67
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