Modelling uncontrolled solar drying of mango waste

Ross Wilkins, James Brusey, Elena Gaura

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)
475 Downloads (Pure)


Abstract Kiln-dried fruit drying time is readily predicted from initial moisture content since the environment is tightly controlled. For uncontrolled environments, such as a greenhouse solar dryer, a product's drying time varies depending on ambient conditions and is thus more difficult to predict. Prediction of the drying time is needed to better schedule dryer use. Data was obtained from a set of wireless scales that weigh the waste during solar drying after initial moisture content measurement of a sample. A set of linear and quadratic models for drying rate are tested with the best yielding a 39% reduction in RMSE over traditional models. The results indicate that the modelling approach is likely to be useful for open solar dryers where the temperature, and thus the drying rate, is not controlled.
Original languageEnglish
Pages (from-to)44-51
Number of pages8
JournalJournal of Food Engineering
Early online date16 May 2018
Publication statusPublished - 1 Nov 2018

Bibliographical note

NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Food Engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Food Engineering ,VOL 237, (2018)DOI: 10.1016/j.jfoodeng.2018.05.012

© 2017, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International


  • Drying kinetics
  • Drying rate
  • Fruit drying
  • Internet of Things
  • Solar drying

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Modelling uncontrolled solar drying of mango waste'. Together they form a unique fingerprint.

Cite this