Geometric and Thermo-Gravimetric Evaluation of Bananas during Convective Drying: An Experimental Investigation

Raimundo P. Farias, Ricardo S. Gomez (), Elisiane S. Lima, Wilton P. Silva, Ivonete B. Santos, Maria J. Figueredo, Genival S. Almeida, Fagno D. Rolim, Vital A. B. Oliveira, Guilherme L. Oliveira Neto and Antonio G. B. Lima
Additional contact information
Raimundo P. Farias: Department of Agricultural Sciences, State University of Paraiba, Catolé do Rocha 58884-000, Brazil
Ricardo S. Gomez: Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Elisiane S. Lima: Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Wilton P. Silva: Department of Physics, Federal University of Campina Grande, Campina Grande 58429-900, Brazil
Ivonete B. Santos: Department of Physics, State University of Paraiba, Campina Grande 58429-500, Brazil
Maria J. Figueredo: Department of Agro-Industrial Management and Technology, Federal University of Paraíba, Bananeiras 58220-000, Brazil
Genival S. Almeida: Federal Institute of Education, Science and Technology of Paraiba, Pedras de Fogo 58328-000, Brazil
Fagno D. Rolim: Teacher Training Center, Federal University of Campina Grande, Cajazeiras 58900-000, Brazil
Vital A. B. Oliveira: Department of Physics, State University of Paraiba, Guarabira 58200-000, Brazil
Guilherme L. Oliveira Neto: Federal Institute of Education, Science and Technology of Piauí, Floriano 64800-000, Brazil
Antonio G. B. Lima: Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil

Agriculture, 2022, vol. 12, issue 8, 1-17

Abstract: Fresh bananas are fruits with high moisture content after harvest and are submitted to a drying process to minimize waste and increase shelf life. This work aims to experimentally study the convective drying of bananas in an oven with hot-air recirculation, evaluating the geometric shape during moisture removal and product heating. Hand-peeled whole-banana samples, cut into longitudinal and transversal slices were dried at temperatures of 40 and 70 °C. Results of drying kinetics, heating and dimensional variations in terms of surface area and volume are presented and analyzed. It was found that cut bananas dry, heat up and change their dimensions faster than bananas in their natural form and that the area/volume relationships and the air temperature influence the drying kinetics, heating and volumetric variations of the fruit.

Keywords: banana; heat; mass; dimensions; 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: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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