Abstract
Modeling of the hot air dehydration period is very important to increase food property and reduce energy consumption. The objective of the study is to examine the drying behaviour of banana slices by using convective hot air drying method. Drying kinetics of the banana slices was investigated experimentally for different air temperatures (40, 50, and 60 °C). The drying models were fitted to the experimental data. The model which gives the nearest results to the experimental information was predicted as the Midilli model (R2=0.99). It was determined that the L (brightness) colour parameter value declined as the moisture content of the food decreased. Effective diffusion coefficients (2.02×10-10, 5.05×10-10, and 8.08×10-10 m2 s-1), activation energy (61.1 kJ (mol)-1) and shrinkage coefficients (23%, 32% and 40%) were calculated and it was seen to be compatible with the data given in the literature on food drying. The temperature and moisture content obtained from the experimental study were compared with numerical analysis and found to be compatible.
Highlights
Bananas among food products are widely consumed in many countries
The moisture content under convective drying conditions is presented in Figure 2(a) at an drying air temperature 40, 50 and 60 °C and 0.5 m/s air velocity
Since the moisture content in the product decreases throughout the drying process at different temperatures, the drying rate decreases in time
Summary
Bananas among food products are widely consumed in many countries. Banana has is very nutritious due to containing protein, fiber, fat acid, minerals and vitamin E such as magnesium, copper, and iron [1]. Fruits and vegetables containing water cause spoilage. The drying process is used in the conservation of agricultural products. This process provides long-term protection without loosing the vitamin value of the product [2]. Sun drying is one of the habitual approaches utilized for dehydration of farming foods. Convective dehydration is the most common industrial structure due to the homogeneous and fast dehydration procedure [3]
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