Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis

Raimundo P. Farias, Ricardo S. Gomez, Wilton P. Silva, Leonardo P. L. Silva, Guilherme L. Oliveira Neto, Ivonete B. Santos, João E. F. Carmo, José J. S. Nascimento and Antonio G. B. Lima
Additional contact information
Raimundo P. Farias: Department of Agricultural Sciences, State University of Paraiba, Catolé do Rocha PB 58884-000, Brazil
Ricardo S. Gomez: Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande PB 58429-900, Brazil
Wilton P. Silva: Department of Physics, Federal University of Campina Grande, Campina Grande PB 58429-900, Brazil
Leonardo P. L. Silva: Federal Institute of Education, Science and Technology of Paraíba, Cajazeiras PB 58900-000, Brazil
Guilherme L. Oliveira Neto: Federal Institute of Education, Science and Technology of Piauí, Floriano PI 64800-000, Brazil
Ivonete B. Santos: Department of Physics, State University of Paraiba, Campina Grande PB 58429-500, Brazil
João E. F. Carmo: Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande PB 58429-900, Brazil
José J. S. Nascimento: Department of Materials Engineering, Federal University of Campina Grande, Campina Grande PB 58429-900, Brazil
Antonio G. B. Lima: Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande PB 58429-900, Brazil

Agriculture, 2020, vol. 10, issue 10, 1-14

Abstract: Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimental study regarding banana fruit drying. For such purpose, whole bananas were hand-peeled and sliced longitudinally and then dried by a hot air circulation oven with air temperatures of 40 °C, 50 °C, 60 °C and 70 °C. Measurements of mass, temperature, and dimensions of the sample were done during the drying process. Results of drying, heating, and shrinkage (volume and surface area) kinetics are presented and analyzed. The study revealed that the drying air temperature significantly affected moisture removal, heating, and dimensions’ variation rates, as well as quality of banana fruit. The drying carried out with higher temperature and lower relative humidity of the air gave rise to higher rates of drying, heating and variation of dimensions, and shorter drying time of the product.

Keywords: heat; mass; shrinkage; banana; experimental (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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