Drying Kinetics and Chemical Properties of Mango

Table 2

Mathematical modelling for thin layer drying of mango.

Product	Model of best fit	Model constants						RMSE
		Keitt 55°C	Page	0.00754	2.27039				0.982037	0.045460	0.0026303
Kent 55°C	Page	0.02189	1.75785				0.990438	0.034527	0.0011921
Haden 55°C	Midilli	0.00391	2.75463	0.94109	0.00799		0.996083	0.020319	0.0002372
Palmer 55°C	Midilli	0.00154	3.29568	0.95181	0.00798		0.997250	0.018354	0.0002572
Keitt 65°C	Logarithmic	-0.01933		-2.87563		3.88808	0.990748	0.025280	0.0008308
Kent 65°C	Modified Page I	0.09879	2.38954				0.993829	0.020179	0.0005172
Haden 65°C	Midilli	0.01603	2.10375	0.96611	0.0068		0.997278	0.016432	0.0002952
Palmer 65°C	Midilli	0.02697	1.81864	0.98768	0.00371		0.994093	0.024064	0.0009220
Keitt 75°C	Logarithmic	0.03494		3.73859		-2.74532	0.991918	0.026555	0.0010578
Kent 75°C	Wang and Singh			-0.103255	-0.001574		0.976078	0.046908	0.0028290
Haden 75°C	Modified Page I	0.22459	1.66225				0.986102	0.038390	0.0022107
Palmer 75°C	Midilli	0.07838	1.77867	1.00744	0.00726		0.998236	0.038205	0.0004071