Modelling of thin-layer drying characteristic of unripe Cardaba banana (<i>Musa</i> ABB) slices

Olawoye, Babatunde; Kadiri, Oseni; Babalola, Taiwo R.

doi:10.1080/23311932.2017.1290013

Cited by 27 publications

(14 citation statements)

References 29 publications

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“…They are all particularly comparable to values in the range of 31.28 and 35.23 kJ/mol for the drying of nectarine slices at temperatures ranging from 50 to 70 °C (Alaei and Chayjan, 2015) and values of 31.94 and 34.49 kJ/mol for seeds of squash at temperatures of 50 and 80 °C, respectively (Chayjan et al, 2013), and those of melon sheaths varying between 27.6 and 45.3 kJ/mol (Golpour et al, 2016). These values are also similar to those (31.19 kJ/mol) obtained during the drying of tomato slices at 50-70 ⁰C (Azeez et al, 2017), mango ginger (32.6 kJ/mol) at 40-70 °C (Murthy and Manohar, 2014), unripe Cardaba banana (38.46 kJ/mol) at 50-70 °C (Olawoye et al, 2017), potato variety Golden delicious (35.3 kJ/mol) at 30-60 °C (Cruz et al, 2014) and pumpkin (33.74 kJ/mol) at 30-70 °C (Guiné et al, 2011). On the other hand, the Ea values obtained during microwave drying are different from those reported in the literature for the drying of many products, such as the values ranging from 17.96 to 21.38 W/g for kiwi slices (H. Darvishi et al, 2016) and 28.68087 W/g for Hypericum perforatum L. (Alibas and Kacar, 2016), 5.54 W/g for okra (Dadalı et al, 2007), 14.67 W/g for pepper (Hosain Darvishi et al, 2014), 11.41 W/g for basil leaves (Demirhan and ÖZbek, 2009) and 24.7 W/g for the yam of elephant foot yam (Harish et al, 2014).…”

Section: Activation Energysupporting

confidence: 81%

Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)

Mouhoubi

Boulekbache‐Makhlouf

Guendouze-Bouchefa

et al. 2020

Ann.UDJG.FoodTechnology

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The purpose of this work is to compare two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.). This comparison is based on kinetical parameters, moisture diffusivity, variation of the drying rate and energy consumption calculation of both processes. The drying experiments were carried out at different air temperatures (40-120 °C) and at different microwave powers (100-1000 W).Twenty-two empirical models were used to simulate the thinlayer drying kinetics of celery leaves and the best models were selected using three statistical criteria (R 2 , χ 2 and RMSE). Sledz's model proved to be the best for celery leaves drying kinetics description with 0.9962 ≤ R 2 ≤ 0.9992, 0.000065 ≤ χ 2 ≤ 0.000284 and 0.007979 ≤ RMSE ≤ 0.016683 for all the studied temperatures and 0.9971 ≤ R 2 ≤ 0.9989, 0.000124 ≤ χ 2 ≤ 0.000291 and 0.010910 ≤ RMSE ≤ 0.016914 for all the used powers. Moisture effective diffusivity ranges from 2.22×10-12 to 6.40×10-11 for convective drying and from 1.18×10-11 to 3.13×10-10 m 2 /s for microwave drying. While in the same order, the activation energies were 36.09 kJ/mol and 77.3 W/g. Regarding the energy consumption, the Specific Electrical Energy Consumption decreased with decreasing temperature or power levels, whereas the opposite was observed with Energy Efficiency. It is clear that many advantages are attributed to microwave drying, including reduced drying time, high drying rate and high moisture diffusivity, low energy consumption and significant drying efficiency, especially when power levels are high.

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Section: Activation Energysupporting

confidence: 81%

Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)

Mouhoubi

Boulekbache‐Makhlouf

Guendouze-Bouchefa

et al. 2020

Ann.UDJG.FoodTechnology

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“…Many researchers have reported similar results, where R 2 for plantain banana ( 3 ), Cavendish banana ( 4 ), banana cv. Luvhele ( 7 ), papaya ( 40 ) and Cardaba banana ( 41 ) slices was found to be 0.99. Therefore, it was observed that the newly proposed semi-empirical thin layer drying kinetics model is a relatively good one for predicting drying kinetics of red banana slices.…”

Section: Resultsmentioning

confidence: 98%

Experimental Research of Drying Characteristics of Red Banana in a Single Slope Direct Solar Dryer Based on Natural and Forced Convection

Elangovan¹,

Natarajan²

2021

Food Technol. Biotechnol. (Online)

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Research background. Traditionally, open sun drying method is used to dry the products for long time preservation. For the same products, solar drying technology is being employed to minimize the drying time for achieving the required moisture content. This solar drying technology, which inherently contains complex heat and mass transfer mechanism, which makes difficult to describe drying kinetics at the micro level. Experimental approach. In this present paper, research work is carried out to investigate the drying of 5 mm thickness of red banana (Musa acuminata “Red Dacca”) in a single slope solar dryer based on natural and forced convection. Based on the experiments, development of new semi-empirical thin layer drying kinetics correlation for red banana is proposed. The proposed correlation is also compared with other existing models. The proposed model is in very good agreement with well-known other models and the correlation coefficient (R2) of 0.997 is obtained. Based on the model, the moisture diffusivity and activation energy of the red banana are also obtained. Results and conclusions. It is found that, the moisture diffusivity of the red banana samples is in the range of 8.74·10-10-1.56·10-9 m2/s for natural convection solar drying and 8.43·10-9-2.61·10-8 m2/s for forced convection solar drying. The activation energy of the red banana is varied from 24.58 to 45.20 kJ/mol for passive mode and 22.56 to 35.49 kJ/mol for active mode. Besides, energy and exergy analysis of red banana in a dryer are also carried out. It is found that the average exergy losses for the forced and natural convections are obtained as 16.1 kJ/kg and 6.63 kJ/kg and the average exergic efficiency for the natural and forced convection dryer was obtained as 57.7 % and 70.9 %, respectively. Novelty and scientific contribution. A single slope direct type solar dryer was designed and fabricated to maintain the desired temperature for a specified period in both natural and forced convection phenomena. A novel drying kinetics model is proposed to preserve red banana. The proposed model given a superior correlation coefficient (R2) when compared to other drying kinetics models.

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“…Cardaba banana ( Musa ABB) is an under‐utilized banana variety which is available all year round in Southern Nigeria. It is majorly used in the production of flour and fried chips, thereby predisposing it to rapid postharvest spoilage contributed by its physiological, metabolic activities, and high moisture content (Olawoye, Kadiri, & Babalola, 2017). It is relatively cheaper when compared to dessert bananas and plantains and had been reported to be rich in dietary fiber, minerals, ash, and ascorbic acid (Olawoye & Gbadamosi, 2020).…”

Section: Introductionmentioning

confidence: 99%

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

Olawoye

Gbadamosi

2020

J Food Process Preserv

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Sensory profiling of gluten‐free (GF) cookies made from cardaba banana flour and starch blends were evaluated using trained panelists/assessors. The sensory attributes used to separate the cookie samples were appearance, aroma, taste, and texture/crispiness of the cookies. Sensory mapping (internal and external preference mapping) was evaluated using multidimensional scaling of data obtained using a 9‐point hedonic scale. Analysis of the panelists revealed the rating of the cookie samples was not affected by the aroma attribute. The result of internal preference mapping revealed that the first three principal components extracted accounted for 71% of the total variation. External preference mapping shows that the potential for predicting assessors overall acceptability of the cardaba banana cookies using five sensory descriptors which drove the preference of some of the five assessors’ clusters. The formulation of GF cookies is feasible and the result obtained may facilitate the marketability of GF food that is comparable to conventional cookies in sensorial attributes. Practical applications Understanding the sensory profiling and consumer preference of gluten‐free cardaba banana cookies using internal and external preference mapping are key to the development of cookie sample that will achieve success in the marketplace. Results obtained in this research were discussed with relevance to the production of cookies that not only meet consumer requirement but also compared favorably with conventional cookies.

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Modelling of thin-layer drying characteristic of unripe Cardaba banana (Musa ABB) slices

Cited by 27 publications

References 29 publications

Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)

Modelling of drying kinetics and comparison of two processes: forced convection drying and microwave drying of celery leaves (Apium graveolens L.)

Experimental Research of Drying Characteristics of Red Banana in a Single Slope Direct Solar Dryer Based on Natural and Forced Convection

Sensory profiling and mapping of gluten‐free cookies made from blends Cardaba banana flour and starch

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