Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices

Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 degrees C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully used to fit experimental data (R-2 0.72-0.99). The diffusion approach had better applicability in envisaging the moisture ratio at any time during the drying process, with the maximum correlation value (R-2 0.99) and minimum value of x(2) (2.5x10(-5) to 1.5x10(-4)) and RMSE (5.0 x10(-3) to 1.2x10(-2)). The Deff, hm, and Ea values were calculated on the basis of the experimental data, and overall ranged from 1.11x10(-10) to 1.79x10(-9) m(2) s(-1), 3.17x10(-8) to 2.20 x10(-7) m s(-1) and 13.70 to 18.23 kJ mol(-1), respectively. The process energy consumption varied from 23.3 to 121.4 kWh kg(-1). The correlation study showed that the drying temperature had a close correlation with hm value and sample hardness. A significant (p < 0.05) increase in hardness of dried plantain banana was observed at 80 degrees C compared to the other temperatures. Additionally, the sample hardness and process energy consumption were more positively correlated with the thickness of the samples.

Automated summary

In this study, the thin-layer convective drying of plantain banana at different temperatures and slice thicknesses was investigated. The diffusion approach showed better applicability in predicting the moisture ratio during the drying process. Furthermore, there was a significant correlation between drying temperature, sample hardness, and process energy consumption.