Effective moisture diffusivity prediction in two Portuguese fruit cultivars (Bravo de Esmolfe apple and Madeira banana) using drying kinetics data

Air convective dehydration was performed at various temperatures (35 degrees C, 40 degrees C, 45 degrees C and 50 degrees C) using two types of fruits cultivars produced in different regions of Portugal: the Bravo de Esmolfe apple, from the Beiras province, and the Cavendish banana, from Madeira Island. The data collected were used to predict the effective moisture diffusion, which is a crucial input parameter in drying modeling and design. As expected, the values obtained in both falling drying rate periods detected for apples increased with an increase in drying temperature. The effective moisture diffusion in apples varied from 1.968 x 10-10 m2 s- 1 at 35 degrees C to 4.013 x 10-10 m2 s- 1 at 50 degrees C, for the first falling drying rate period, and from 0.9567 x 10-10 m2 s- 1 at 35 degrees C to 3.328 x 10-10 m2 s- 1 at 50 degrees C, for the second period. The dependence of effective moisture diffusion on temperature for bananas is similar, ranging from 1.572 x 10-10 to 2.627 x 10-10 m2 s- 1 as the drying temperature changed from 35 to 50 degrees C.

Automated summary

Two types of fruits cultivars produced in different regions of Portugal were used for air convective dehydration experiments at various temperatures, which were then used to predict the effective moisture diffusion. The results showed that the effective moisture diffusion in both apples and bananas increased with an increase in drying temperature.