Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis
| Autor: | Ricardo Soares Gomez, Guilherme Luiz de Oliveira Neto, José Jefferson da Silva Nascimento, Wilton Pereira da Silva, Ivonete B. Santos, João Evangelista Franco do Carmo, Raimundo Pereira de Farias, Leonardo Pereira de Lucena Silva, Antonio G. B. Lima |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Convection
Materials science experimental 02 engineering and technology Plant Science 0404 agricultural biotechnology 020401 chemical engineering Mass transfer Air drying Relative humidity 0204 chemical engineering lcsh:Agriculture (General) Water content Shrinkage Moisture food and beverages 04 agricultural and veterinary sciences Pulp and paper industry 040401 food science lcsh:S1-972 shrinkage banana Volume (thermodynamics) mass heat Agronomy and Crop Science Food Science |
| Zdroj: | Agriculture Volume 10 Issue 10 Agriculture, Vol 10, Iss 423, p 423 (2020) |
| ISSN: | 2077-0472 |
| DOI: | 10.3390/agriculture10100423 |
| Popis: | Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimental study regarding banana fruit drying. For such purpose, whole bananas were hand-peeled and sliced longitudinally and then dried by a hot air circulation oven with air temperatures of 40 ° C, 50 ° C, 60 ° C and 70 ° C. Measurements of mass, temperature, and dimensions of the sample were done during the drying process. Results of drying, heating, and shrinkage (volume and surface area) kinetics are presented and analyzed. The study revealed that the drying air temperature significantly affected moisture removal, heating, and dimensions&rsquo variation rates, as well as quality of banana fruit. The drying carried out with higher temperature and lower relative humidity of the air gave rise to higher rates of drying, heating and variation of dimensions, and shorter drying time of the product. |
| Databáze: | OpenAIRE |
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