Abstract
AbstractIn order to determine the behavior of Cardaba banana during drying, the thin layer drying kinetics were investigated using sun and hot air-drying at the temperature of 50, 60 and 70°C. The drying rate of the convective hot air oven was kept constant at 1.2 m2/s. The drying curves of the Cardaba banana slices contained no constant rate of drying but took place in the falling rate period. Twelve thin-layer drying model were used to fit the drying data and compared according to their coefficients of determination (R2), root mean square error (RMSE) and reduced χ2 to estimate drying curves. Among the thin-layer models, Wang and Singh model with R2 of 0.9953, RMSE of 0.0223 and χ2 of 4.94 × 10−4 was found to best explain the drying behavior of the Cardaba banana slices. Effective moisture diffusivity of Cardaba banana slices increased from 1.46 × 10−8 to 4.25 × 10−8 m2/s, resulting to activation energy of 38.46 kJ/mol. The results obtained proved that Wang model is an efficient thin-layer model that co...
Highlights
The search for lesser known and under-utilized crops, many of which are potentially valuable as human and animal foods, has been intensified to maintain a balance between population growth and agricultural productivity in the world, one of such crops is Cardaba banana (Musa ABB)
Cardaba banana (Musa ABB), a dwarf banana cultivar classified within the Saba subgroup is an under-utilized banana variety which is available throughout the year in Southern Nigeria
The drying kinetics characteristics of Cardaba banana slices with a thickness of 5 mm were investigated in sun and convective hot air dryer at the drying air temperature of 50, 60 and 70°C
Summary
The search for lesser known and under-utilized crops, many of which are potentially valuable as human and animal foods, has been intensified to maintain a balance between population growth and agricultural productivity in the world, one of such crops is Cardaba banana (Musa ABB). Cardaba banana (Musa ABB), a dwarf banana cultivar classified within the Saba subgroup is an under-utilized banana variety which is available throughout the year in Southern Nigeria. Olawoye is currently a doctoral research fellow at Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria. Oseni Kadiri is a doctoral research fellow at Department of Food Science and technology, Obafemi Awolowo University, Ile-Ife, Nigeria. Babalola is a research assistant at Department of Food Science and technology, Obafemi Awolowo University, Ile-Ife, Nigeria
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