Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 3  |  Page No.: 486 - 497

Evaluation of Mathematical Models for Prediction of Thin-Layer Drying of Banana Slices

Ibrahim Doymaz    

Abstract: Drying characteristics of bananas were experimentally determined. The drying experiments were carried out in a hot air dryer at four inlet temperatures of 50, 60, 70 and 80°C, at a constant air velocity of 2.4 m/s and relative humidity of 4-25%. The experimental results were fitted to five thin-layer drying models and it was found that the Page and Logarithmic models gave better fit that the other models. Values of the effective diffusivity ranged from 7.374 x 10-11 to 2.148 x 10-10 m2/s. Activation energy for moisture diffusion of the banana slices was found to be 32.65 kJ/mol.

View Fulltext    |   Related Articles   |   Back
   
 
 
 
  Related Articles

 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility