Shrinkage and density evolution during drying of tropical fruits: application to banana

This article presents results on the variation in density and shrinkage of banana during its drying. Volume and density measurements were carried out on three series of samples with average initial moisture contents of 506, 450 and 393 % kg (kg db)(-1) and dried at 40, 50 and 60 degreesC respectively. Each series contained 16 samples and drying was interrupted at different moments to obtain various moisture contents. By considering that the variation in the product volume was equal to the volume of the evaporated water, mathematical models were proposed. Calculated and experimental values were in good agreement, with a maximum standard error (at 40 degreesC) of 19 kg m(-3) for density and of 3.7 x 10(-8) m(3) for volume. The results may improve the modelling of the drying kinetics of this product and the determination of its various characteristics. (C) 2003 Published by Elsevier Ltd.