Abstract
A diffusion model including shrinkage has been developed for predicting the change of moisture content in banana foam mats during drying. Two solution methods, moving boundary using variable grid and immobilizing boundary using the Lagrangian referential coordinate, were used in exploring their capabilities to predict the moisture change. Banana foam mats with initial foam densities of 0.3, 0.5, and 0.7 g/cm3 were dried at 60, 70, and 80°C and superficial air velocity of 0.5 m/s. The qualities of the final products in terms of texture and microstructure were determined. The moving boundary method can predict the moisture content more accurately than the immobilizing boundary method especially in the case of low-density foam. The quality determinations showed that the initial foam density strongly affected hardness, crispness, and morphology of dried banana foam mats, whereas the drying temperature had no significant effect on those qualities.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.