Evaluation of Mathematical Models for Prediction of Thin-Layer Drying of Banana Slices
Open Access
- 30 April 2010
- journal article
- research article
- Published by Taylor & Francis Ltd in International Journal of Food Properties
- Vol. 13 (3), 486-497
- https://doi.org/10.1080/10942910802650424
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°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 × 10−11 to 2.148 × 10−10 m2/s. Activation energy for moisture diffusion of the banana slices was found to be 32.65 kJ/mol.Keywords
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