EVALUATION OF MATHEMATICAL MODELS FOR PREDICTION OF THIN-LAYER DRYING OF BANANA SLICES


Doymaz I.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.13, no.3, pp.486-497, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 13 Issue: 3
  • Publication Date: 2010
  • Doi Number: 10.1080/10942910802650424
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.486-497
  • Keywords: Banana, Drying, Moisture content, Effective diffusivity, Activation energy, EFFECTIVE MOISTURE DIFFUSIVITY, OSMOTIC DEHYDRATION, TEA LEAVES, KINETICS, PRETREATMENTS, BEHAVIOR, OPTIMIZATION, PARAMETERS, STRAWBERRY, SELECTION

Abstract

Drying characteristics of bananas were experimentally determined. The drying experiments were carried out in a hot air dryer at four inlet temperatures of 50, 60, 70 and 80 degrees C, at a constant air velocity of 2.4 m/s and relative humidity of 4-25%. The experimental results were fitted to five thin-layer drying models and it was found that the Page and Logarithmic models gave better fit that the other models. Values of the effective diffusivity ranged from 7.374 x 10(-11) to 2.148 x 10(-10) m(2)/s. Activation energy for moisture diffusion of the banana slices was found to be 32.65 kJ/mol.