Determination of Volumetric Contraction and Drying Kinetics of the Dryed Banana

Souza, Lucas Fernandes de; Andrade, Ednilton Tavares de; Rios, Paula de Almeida

doi:10.31422/taae.v2i4.10

Cited by 5 publications

(6 citation statements)

References 17 publications

(20 reference statements)

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“…Temperature and drying time are important parameters to alter the color changes of agricultural products during drying, especially fruits. Thus, different factors related to drying of banana have been cited in previous literature [3,4,[16][17][18][19][20][21][22][23][24][25]. Specifically, previous studies also extensively correlated the phenomena of color and texture changes in bananas during drying [26][27][28][29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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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.

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Section: Introductionmentioning

confidence: 99%

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

et al. 2020

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“…The increase in the temperature of the drying air was directly proportional to the specific mass of the grains, indicating a significant volumetric contraction of these, since they were dried until reaching the same water content. According to Souza et al (2019) one of the most important physical changes that occur in agricultural products during drying is the reduction of their external volume, as the loss of water causes damage to the cellular structure of the product, leading to changes in the shape and shape of the product. decrease in its dimension.…”

Section: 64%mentioning

confidence: 99%

Efficiency of mechanical extraction of Moringa oleifera according to different grain drying conditions

Araújo

Andrade

Nolasco

et al. 2020

RSD

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Moringa oleifera Lam. is a drought-resistant plant and able to survive in poor soils, obtaining up to three harvests per year. This culture has wide employability in the cosmetics, medicinal, food industry and also as a potential for water purification. Despite its widespread use, there are few studies on its processing. Thus, the objective of this work was to study the behavior during the drying process, at the drying air temperatures of 40 ºC, 55 ºC and 70 ºC, applying mathematical models to the experimental data, thus selecting the best model according to the kinetics curves of drying, as well as evaluating the effect of this phenomenon on the efficiency of mechanical oil extraction. Pre-dried Moringa oleifera Lam. grains from the city of Barreirinhas (MA) were used, the second semester of 2018 and the experiment conducted at the Agricultural Engineering Department of the Federal University of Lavras (MG). Artificial drying was carried out to a constant grain mass, using a mechanical laboratory dryer in a fixed layer with forced convection, at an air speed of 0.33 ms-1, with controlled drying air temperatures of 40 °C, 55 °C, and 70 °C. Non-linear regression analysis was performed using the Quasi-Newton method to adjust 11 mathematical models to experimental data. The oil was extracted using an expeller-type mechanical press. The press yield and efficiency were calculated from the difference in lipid content obtained by the initial chemical extraction of the grain and residual of the pie. The Exponential Equation of Two Terms was the one that best suited the experimental data for all drying air temperatures. The increase in the temperature of the drying air caused greater volumetric contraction of the moringa grains, which affected the oil extraction yield, resulting in lower efficiency of the mechanical press.

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“…In recent years, there has been an abundance of scientific production on edible insects but very little on 2 of 15 the characterization of their drying [9,14] and even less on the shrinkage dynamics. Loss of water and heating during drying can cause volume reduction of foodstuffs, due to important stresses in the cellular structure leading to change in shape and decrease in dimensions [15]. The parameters controlling this shrinkage are not correctly identified for insects.…”

Section: Introductionmentioning

confidence: 99%

Drying of Cirina Forda Caterpillar: Experiments and Modeling

Bukamba Tshanga,

Van Engeland,

Kapuku Kayiba

et al. 2024

Preprint

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Cirina forda caterpillars are a significant protein source in Central Africa, yet their preservation and consumption pose challenges. This study investigates the drying of Cirina forda caterpillars to enhance preservation methods and product quality. Caterpillars were subjected to drying experiments at temperatures ranging from 40°C to 70°C, using tunnel and oven dryers. The drying kinetics was analyzed using mathematical models, revealing a water diffusion-limited mechanism in all the tested conditions. The Newton model provided adequate estimations of the drying behavior, facilitating further practical dryer design. Shrinkage analysis indicated a two-step process independent of the drying conditions. Achieving a moisture content suitable for prolonged storage resulted in substantial volume loss, highlighting the challenges of preserving dried caterpillars. These findings shed light on how to optimize drying processes for Cirina forda caterpillars, crucial for sustaining protein sources in Central Africa.

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Determination of Volumetric Contraction and Drying Kinetics of the Dryed Banana

Cited by 5 publications

References 17 publications

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

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

Efficiency of mechanical extraction of Moringa oleifera according to different grain drying conditions

Drying of Cirina Forda Caterpillar: Experiments and Modeling

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