期刊
FOODS
卷 11, 期 18, 页码 -出版社
MDPI
DOI: 10.3390/foods11182825
关键词
drying kinetics; heat and mass transfer coefficient; activation energy; process energy consumption; hardness
资金
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat [Ph.D./17-18/7/175]
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.
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.
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