Drying Characteristics of Dried Banana (Musa sapientum)

E. A. Amankwah ., K. A. Dzisi ., E. Agyabeng Fofie, P. Marmah ., A. J. B. van Boxtel .

Abstract


Drying characteristics of banana slices were determined for 4, 6 and 8mm thickness in a conventional oven dryer at temperatures between 50-70 °C. Six empirical models were used for fitting the experimental drying curve. The influence of banana thickness and temperature on the moisture diffusivity and drying rate were investigated. Temperature strongly affected moisture diffusivity and drying rate. Drying rate increased with decreased thickness while moisture diffusivity dropped at higher banana slice thickness. The Lewis model fitted well the experimental data.

Keywords


Terms—Banana drying, moisture content, effective diffusivity, activation energy

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