Drying kinetics of two fruits Portuguese cultivars (Bravo de Esmolfe apple and Madeira banana): An experimental study

Air convective dehydration was carried out at a laboratory scale using two fruits of cultivars produced in different regions of Portugal: Bravo de Esmolfe apple, from Beiras province, and Cavendish banana, from Madeira Island. Fresh fruits were dried in a tray drier with a hot airstream at different temperatures (35, 40, 45, and 50 degrees C) and velocity of 1.6 m s-1. Drying rate curves were obtained using a simple mathematical approach applied to the moisture content curves adjusting linear and polynomial functions. Different drying rate stages were noticed in the experiments made with apples (one constant drying rate period followed by two falling drying rate periods), while in the case of the banana the constant drying rate period was not perceived, being dried entirely during a unique falling drying rate period. As expected, the constant drying rate value obtained at the beginning of the experiments with apples is higher when these were conducted at higher temperatures, changing from 8.103 to 14.474 g m-2 s-1 when the airstream temperature increases from 35 to 50 degrees C. The correspondent critical moisture contents in the Bravo de Esmolfe apples, at the instant the constant drying rate period stops and the drying rate starts to fall, slightly decreases from 4.800 to 4.134 kgwater/kgdry solid.This study explored for the first time the drying behavior of these two important fruits that have been increasingly used in the food industry in Portugal, giving important information for the industrialization of its production.

Automated summary

Air convective dehydration experiments were conducted on two fruits: Bravo de Esmolfe apple from Beiras province and Cavendish banana from Madeira Island. The drying behavior of the fruits was analyzed, and it was found that there are different drying rate stages for apples compared to bananas. The drying rate of apples increases with higher temperatures, while the humidity content slightly decreases.