Drying of Banana Slices: Lumped Model Application and Experiments

Abstract

This work presents a theoretical and experimental study of banana drying. Whole banana were peeled, sliced manually and dried in an oven at constant drying condition (40 and 70°C). Drying, heating and shrinkage lumped models were proposed and fitted to experimental data. Non-linear regression analyses were done to verify the consistence of the models to predict the experimental data. Results revealed which air temperature affect significantly moisture removal, heating and shrinkage of banana slices. Drying, heating and dimensions variations were increased when higher temperature and area/volume relationship are used. The fitted results presented good agreement with experimental data.

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

“…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].…”

“…Brazil occupies a prominent place in world banana production. However, the losses of this product are estimated to be up to 60% of the total volume of production [2][3][4]. Despite being harvested in quantities and qualities due to the practically equal seasonal season throughout the year, the fruit must be consumed within a maximum period of up to 25 days after harvest.…”

Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying

“…Nowadays, a large number of bananas are dehydrated to produce banana slices for sale and consumption (De Farias et al., 2019). Dried banana slices are widely consumed by numerous consumers in the world because they not only retain the original nutrients of bananas while presenting a crisp taste and popular flavors, they are also easy to store and transport (Boudhrioua, Michon, Cuvelier, & Bonazzi, 2002).…”