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Journal of Food Engineering 87 (2008) 479–484

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Water effective diffusion coefficient of mango slices at different

maturity stages during air drying
Otoniel Corzo a,*, Nelson Bracho b, Carlos Alvarez a
a
Department of Food Technology, Universidad de Oriente, Núcleo de Nueva Esparta, Guatamare, Venezuela
b
Department of Statistics, Universidad de Oriente, Núcleo de Nueva Esparta, Guatamare, Venezuela

Received 12 October 2007; received in revised form 20 December 2007; accepted 22 December 2007
Available online 8 January 2008

Abstract

The water effective diffusion coefficient of green and half-ripe mango slices with an average thickness of 3.0  103 m during air drying
was determined. The air drying was carried out at four air temperatures of 50, 60, 70 and 80 °C and two air velocities of 1.80 and
1.91 m/s. Fick’s second law of diffusion modeled the drying process and an analytical solution was obtained assuming flat geometry
for the mango slice samples. Non-linear regression procedure evaluated the water effective diffusion coefficient of mango slices by min-
imizing the chi-squared deviation between the experimental and model predicted drying characteristics. The water effective diffusion coef-
ficient ranged approximately from 1.74  1010 to 3.15  1010 m2/s, and from 2.30  1010 to 3.28  1010 m2/s, for green and half-ripe
mango slices, respectively. In general, diffusion coefficient increased with increasing air temperature and velocity. Temperature depen-
dence of the effective moisture diffusivity followed an Arrhenius relationship, regardless of air velocity and maturity stage. Diffusion coef-
ficient at 1.80 m/s was found to be the most temperature sensitive (Ea = 22.3 kJ/mol for green mango and Ea = 9.3 kJ/mol for half-ripe
mango) while that at 1.91 m/s was the least temperature sensitive (Ea = 11.4 kJ/mol for green mango and Ea = 8.7 kJ/mol for half-ripe
mango).
Ó 2008 Elsevier Ltd. All rights reserved.

Keywords: Fick’s second law; Air drying; Mango; Diffusion coefficient; Activation energy

1. Introduction and mass transfer phenomena, which occurs inside the

Mango is the apple of the tropics, and one of the most
commonly eaten fruits in tropical countries around the
world. Green mango is the unripe fruit, which has many
uses in the cuisines of many countries. This tart fruit is used
fresh in various vegetable and lentil dishes and to tenderize
meat. Dried green mango has many uses, one of the most
popular being to make seasoning used to flavor many
dishes. The 20% of the crop in Venezuela is lost due to defi-
cient post-harvest handling. Industrial mango processed
into snack products like strips could provide an alternative
for utilization of this fruit. Drying of moist materials is a
complicated process involving simultaneous, coupled heat
*
Corresponding author.
E-mail address: otocorzo@cantv.net (O. Corzo).
material being dried (Yilbas et al., 2003). Moisture trans-
port has been found to vary widely in food materials,
due mainly to different physical structure. The drying
curves obtained from drying experiments under controlled
conditions provide useful information on the mechanism of
moisture transport and they are utilized for the determina-
tion of water effective diffusion coefficient (Saravacos and
Maroulis, 2001). Moisture diffusivity in solid foods can
be determined by different methods involving defined
geometries, and well-defined experimental conditions
(steady state or transient conditions). These methods,
which have been used to estimate water diffusivity are
based on drying kinetics, sorption or desorption kinetics,
and moisture profile analysis (Crank, 1975; Zogzas et al.,
1994; Mwithiga and Olwal, 2005). Fick’s second law of dif-
fusion, based on effective diffusivity approach, has been

0260-8774/$ - see front matter Ó 2008 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2007.12.025
480 O. Corzo et al. / Journal of Food Engineering 87 (2008) 479–484
used to describe the moisture diffusion process for food
products by many researchers (Azzouz et al., 2002; Fasina
et al., 2002; Kayacier and Singh, 2004). There are two
parameters required in Fick’s second law, sample dimen-
sions and effective diffusion coefficient. A effective diffusion
coefficient can be obtained from numerical or analytical
solutions to experimental data (Park et al., 2001; Nguyen
et al., 2006), by applying the method of slope (Ade-Omo-
waye et al., 2002; Rastogi and Raghavarao, 2004), and
applying linear and non-linear regressions (Roberts and
Tong, 2003; Tungsangpateep and Jindal, 2004; Akpinar,
2006). It is very common in literature to consider any finite
food geometry as infinite flat plate configuration, neglect-
ing the diffusion in the other directions. There is no enough
information in the literature available about water effective
diffusion coefficient of mango slices at different maturity
stages. Therefore, the objectives of this study were to deter-
mine the water effective diffusion coefficient of green and
half-ripe mango slices during air drying and investigate
the effects of temperature and velocity of air drying on
water effective diffusion coefficient.
2. Materials and methods
2.1. Sample preparation
Mango fruits (Mangifera indica, variety Hilacha) were
acquired from same crop grown in Margarita Island,
Venezuela. Samples of green and half-ripe stages were
washed by a tap water, then peeled and cut into slices with
an average large of 45.2  103 m, average width of
34.4  103 m, and average thickness of 3.0  103 m,
while seeds and skin was discarded. Ten mango fruits of
given maturity stage (N = 80) were used for each experi-
mental condition. The maturation degree was sensory eval-
uated by the texture (green = hard; half-ripe = semi-hard)
and coloration (green = 100% green peel color; half-
ripe = 50% green peel color and 50% red peel color). The
determination of moisture content for fresh mango was
carried out in four replicates. The moisture content was
determined by drying under vacuum (1.93 Pa) at 60 °C
until constant weight (AOAC, 1990).
2.2. Air drying
The air drier used mainly consists of three basic units, a
fan providing desired drying air velocity, heat exchanger
using resistance coil controlling the temperature of drying
air and drying chamber. The required air flow rate for dry-
ing is kept at the desired level by arranging the cycle num-
ber of the electrical motor. The air was heated up to the
desired dry bulb temperature by the heat exchanger inside
the air channel. The mango slices were uniformly spread in
a drying pan as thin layer. After allowing the system to sta-
bilize to ensure steady state conditions, samples were posi-
tioned in a perforated tray inside the dryer. Tray was
suspended to a digital balance, the balance being placed
outside the drying chamber. The hot air flowed uniformly
across the sample with drying from both top and bottom
sides. The drying experiments were carried out at air veloc-
ity of 1.80 or 1.91 m/s since these were the only velocities
that could be performed on this dryer and temperature of
50, 60, 70 or 80 °C. These conditions are normally used
for air drying of fruits (Akpinar and Bicer, 2006; Goyal
et al., 2007; Karabulut et al., 2007; Nguyen and Price,
2007). The air humidity was 0.018 ± 0.001 kg/kg dry air.
Changes in weight of slices were monitored at 10 min inter-
vals by a digital balance of 0.01 g accuracy. The drying was
continued until there is no large variation in the weight.
Drying experiments were repeated twice. This procedure
was followed for each experiment corresponding to the
conditions according to a 4  2  2 factorial design where
the air temperature, velocity, and maturity were 50, 60, 70
and 80 °C, 1.80 and 1.91 m/s, and green and half-ripe
mango, respectively.
2.3. Determination of effective diffusion coefficient
In order to determine the water effective diffusion coef-
ficient the following assumptions considerations were taken
into account: the main mass transfer mechanism was of dif-
fusional nature, the external resistance to mass transfer
negligible compared with internal resistance, the initial
moisture content was uniform throughout the sample, the
diffusion coefficient is constant and not a function of mois-
ture concentration (Crank, 1975).
The solution of Fick’s second law of diffusion from a flat
plate results in the following equation for the transfer of
water (Crank, 1975):
Xt  Xe
MR ¼
X0  Xe
" #
8 nX
¼1
1 ð2n þ 1Þ2 p2 De t
¼ exp  ð1Þ
p2 ð2n þ 1Þ
2
L2
n¼0
where MR is the moisture ratio, Xt is the moisture content
at any time t, Xe and X0 are equilibrium and initial mois-
ture contents; De is the water effective diffusion coefficient
and L is the half-thickness of the slices for drying from
both top and bottom sides and t is the drying time. As ap-
plied to convective drying of solids, this solution is valid
only for the falling rate period when internal moisture dif-
fusion controls the dehydration rate.
2.4. Statistical analysis
Statistical evaluation of the results was performed using
a 4  2  2 factorial design (four temperatures, two matu-
rity stages and two velocities). The experimental moisture
content data were non-dimensionlized (MR). Non-linear
regression using Levenberg–Marquandt method (Bates
and Watts, 1988) was used for fitting experimental mois-
ture ratio data using Eq. (1). In this study, to estimate
the water effective diffusion coefficient more accurately,
 O. Corzo et al. / Journal of Food Engineering 87 (2008) 479–484 481

the first three terms of the series in the analytical solution Green mango slices

Moisture content (kg water/kg db)

of the Fickian diffusion model (Eq. (1)) were used. Analysis 8
of variance was carried out to find effects (p < 0.05) of air
7
temperature and velocity on water diffusion coefficient.
6
Multiple comparison tests were performed using LSD’s test
5
at the 95% confidence level. Multiple linear regression was
4
also used to develop an equation that relates water diffu-
3
sion coefficient to air velocity and temperature. All statisti-
cal analyses were carried out with a Statgraphics 5.0 2
statistical software (Statistical Graphics Corp., Rockville, 1
Md.). 0
0 30 60 90 120 150 180
The diffusion model was used to compare predicted
Drying time (min)
moisture ratio during drying to that of experimental mois-
ture ratio data. The performance of the diffusion model
Half-ripe mango slices
was determined using the determination coefficient (R2)

Moisture content (kg water/kg db)

of the linear regression, and the chi-square (v2) determined 6
by the expression: 5
PN 2
2 ½Y i  Y pi  4
v ¼ i¼1 ð2Þ
N n 3
where Yi and Ypi are experimental and predicted (Eq. (1))
2
values, respectively, N is the number of experimental data
points and n is the model parameters. 1
Dependence of the water effective diffusion coefficient on 0
temperature is represented by the Arrhenius equation: 0 30 60 90 120 150
 
Ea Drying time (min)
De ¼ De0 exp ð3Þ
RT Fig. 1. Drying curves at 80 °C for different maturity stages and velocities.
1 (h) 1.80 m/s; () 1.91 m/s.
where De0 is the frequency factor (min ), Ea is the
activation energy (J/mol), R the universal gas constant
(8.314 J/mol K) and T is the absolute temperature (K). and that diffusion equation may be applied to the analysis
Then, the Fick model can be written as: of drying data (López et al., 2000; Saravacos and Maroulis,
Xt  Xe 8 nX
¼1
1 2001; Piga et al., 2004).
MR ¼ ¼ 2 An analysis of variance showed that moisture content
X 0  X e p n¼0 ð2n þ 1Þ2
" decreased (p < 0.05) with increasing drying time and air
2  E #
ð2n þ 1Þ p2 tDe0 exp RTa temperature and velocity for all maturity stages. Differ-
 exp  2
ð4Þ ences in moisture contents caused by different air velocities
L
are lower for green mango than for half-ripe mango. Differ-
Non-linear regression was used to fitting database to Eq. ences in moisture contents caused by different temperatures
(4) and the Arrhenius parameters were determined. are higher for green mango than for half-ripe mango. In
general, towards the end of drying the influence of both
3. Results and discussion air temperature and velocity on moisture content changes
is lower than at the beginning. Similar results were found
3.1. Drying curves during convective drying of apple (Menges and Ertekin,
2006), plum (Goyal et al., 2007), peach (Kingsly et al.,
The initial moisture content of green and half-ripe 2007), and broccoli (Mrkic et al., 2007). Drying curves in
mango slices were observed to be 6.973 ± 0.112 and Figs. 1 and 2 show that the moisture content change is low-
6.015 ± 0.231 kg water/kg dry basis, respectively. Some est (p < 0.05) for green mango than half-ripe mango. This
of the drying curves for different maturity conditions are means that the moisture transport is controlled by inherent
presented in Figs. 1 and 2 at different temperatures and internal factors of maturity.
air velocities. The equilibrium moisture content of the dried
samples was calculated depending on the basis of weight 3.2. Water effective diffusion coefficient
changes of the samples. The equilibrium moisture content
ranged from 0.105 ± 0.008 to 0.325 ± 0.018 kg water/ The high coefficients of determination (R2 > 0.98), low
kg db. For all conditions a falling rate period was charac- chi-squared (v2) values, and no pattern evident with the
terized by a rapid decrement of drying rate. This indicates residuals across the range of diffusion coefficients (not
that the main mechanism of water transport is diffusion shown) indicated the goodness of fit of experimental data
482 O. Corzo et al. / Journal of Food Engineering 87 (2008) 479–484

Green mango slices et al., 2006; Veraverbeke et al., 2003). This variability
Moisture content (kg water/kg db)

8 depends on the types and conditions of experimental proce-

dures used for determination of the moisture diffusivity,
6
data treatment methods (Zogzas and Maroulis, 1996)
as well as on the product properties composition, physio-
logical state, heterogeneity of the structure (Gou et al.,
4
1996).
Analysis of variance showed significant differences
2
(p < 0.05) in the water effective diffusion coefficient caused
by air temperature and velocity and maturity stage. At a
0 constant air temperature, water diffusion coefficient
0 40 80 120 160 200
increased (p < 0.05) with increasing air velocity. At a con-
Drying time (min)
stant air velocity, water diffusion coefficient increased
(p < 0.05) with increasing temperature. Similar results were
Half-ripe mango slices
Moisture content (kg water/kg db)

obtained for tomato drying (Sacilik et al., 2006), for pear

6
4
2 for green mango are lower than half-ripe mango. Therefore
0 strips. With maturity the tissues ripen and become softer,
0 30 60 90
Drying time (min)
Fig. 2. Drying curves at air velocity of 1.80 m/s for different maturity
stages and air temperatures. (h) 50 °C; () 60 °C; (M) 70 °C; (s) 80 °C.
to Eq. (1) (Table 1). The v2 value (Table 1) indicates the rel-
ative error of the predictions, and low values are indicative
of reasonable good fit for most practical purpose for pre-
dicting moisture ratio.
The De values ranged approximately from 1.74  1010
to 3.15  1010 m2/s, and from 2.30  1010 to 3.28 
1010 m2/s for green and half-ripe mango, respectively.
These values fell within the normally expected range of
De (1012 to 108 m2/s) for dehydrated foods (Zogzas
et al., 1996; Giovanelli et al., 2002; Achariyaviriya and
Puttakarn, 2003; Gastón et al., 2004; Seth and Sarkar,
2004; Gely and Santalla, 2007), or obtained by other tech-
niques for different foods (Akanbi et al., 2006; Nguyen
drying (Nguyen et al., 2006), for durian drying (Jam-
radloedluk et al., 2007), for banana drying (Nguyen and
Price, 2007), for plum drying (Goyal et al., 2007), and for
mango variety Hong Huay lychee drying (Achariyaviriya
and Puttakarn, 2003). Values of water diffusion coefficient
lower drying time is required to achieve a given water con-
tent in half-ripe mango strips than that for green mango
120 150 180 when compared to the harder green mango, providing
reduced resistance to moisture movement. The increase in
activity of several of the carbohydrate-degrading enzymes,
which resulted in solubilization of the various polysaccha-
ride fractions, are correlated with fruit-softening phenome-
non (Yashoda et al., 2006). Chemical changes, especially
significant rise in the amount of sugar in half-ripe mango,
may contribute to reducing the rate of water loss of half-
ripe mango. This would compensate for the more open
structure of half-ripe mango which be expected to favor
an increased drying rate for half-ripe mango.
3.3. Modeling effects of air temperature
The high coefficients of determination (R2 > 0.99) indi-
cate that the water diffusion coefficient as a function of
air temperature followed an Arrhenius relationship, for
both the air velocities and maturity stages (Table 2). The
computed values of activation energy (Ea) and natural log-

Table 1
Water effective diffusion coefficient of mango strips during air drying at different air velocities and temperatures
Temperature (°C) Velocity (m/s) Green mango Half-ripe mango
De  1010 (m2/s) R2 v2 De  1010 (m2/s) R2 v2
50 1.80 1.74 ± 0.25 0.920 0.00042 2.30 ± 0.14 0.962 0.00024
1.91 2.23 ± 0.09 0.954 0.00038 2.52 ± 0.34 0.962 0.00028
60 1.80 2.09 ± 0.23 0.947 0.00035 2.47 ± 0.15 0.954 0.00022
1.91 2.71 ± 0.30 0.962 0.00027 2.91 ± 0.30 0.935 0.00030
70 1.80 2.49 ± 0.11 0.957 0.00025 2.80 ± 0.26 0.945 0.00029
1.91 3.07 ± 0.08 0.952 0.00029 3.08 ± 0.33 0.952 0.00024
80 1.80 3.00 ± 0.16 0.950 0.00023 3.13 ± 0.19 0.957 0.00031
1.91 3.15 ± 0.07 0.967 0.00028 3.28 ± 0.21 0.949 0.00029
 O. Corzo et al. / Journal of Food Engineering 87 (2008) 479–484
Table 2
Activation energy (Ea) and frequency factor (ln (De0)) values for water
diffusion coefficient of mango stripes during air drying at different air
velocities
Parameter Green mango Half-ripe mango
1.80 m/s 1.91 m/s 1.80 m/s 1.91 m/s
-ln (De0) 16.1 ± 0.2* 17.9 ± 0.2* 18.8 ± 0.3* 18.9 ± 0.3*
Ea(kJ/mol) 22.3 ± 0.7* 11.4 ± 0.4* 9.3 ± 0.8* 8.7 ± 0.8*
R2 0.992 0.997 0.990 0.991
* Crank, J., 1975. The Mathematics of Diffusion, second ed. Clarendon
Significant at a = 0.001.
arithm of frequency factor (ln (De0)) are reported in Table
2. Higher Ea value indicated greatest temperature sensitiv-
ity of diffusion coefficient. Diffusion coefficient at 1.80 m/s
was found to be the most temperature sensitive
(Ea = 22.3 kJ/mol for green mango and Ea = 9.3 kJ/mol
for half-ripe mango) while that at 1.91 was the least tem-
perature sensitive (Ea = 11.4 kJ/mol for green mango and
Ea = 8.7 kJ/mol for half-ripe mango). It can be seeing that
the diffusion coefficient for green mango was found to be
the most temperature sensitive. Labuza (1972) and Roberts
and Tong (2003) reported that a diffusion-controlled pro-
cess will have an activation energy less than 34 kJ/mol.
Therefore, the values found in activation energy for air dry-
ing of mango slices suggest that the limiting mechanism is
the diffusion.
4. Conclusions
A simplified solution of Fick’s second law for diffusion
from a flat slab geometry successfully determined the water
effective diffusion coefficient of green and half-ripe mango
slices during air drying at different air temperatures and
velocities. The values found were comparable with those
in literature obtained with other techniques and for other
dehydrated foods. The results of the analysis of variance
test showed significant effects of air temperature and air
velocity on the water effective diffusion coefficient. Values
of water diffusion coefficient for green mango are lower
than those for half-ripe mango. The temperature depen-
dence of the water effective diffusion coefficient indicated
an Arrhenius relationship for both the air velocities and
maturity stages.
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