Hamawand, Ihsan and Yusaf, Talal and Bennett, John (2014) Study and modelling drying of banana slices under superheated steam. Asia-Pacific Journal of Chemical Engineering, 9 (4). pp. 591-603. ISSN 1932-2135
Abstract
In this research, a steam oven was used to study drying of banana fruit in a variety of steam–air percentages and temperatures. The drying process stopped when the samples reached a moisture content equal or less than 8%. The
inversion temperature in this study that has a significant influence on energy consumption in the process has been detected not only as a function of temperature but also as a function of the sample's thickness as well. Inversion temperature was detected at a sample thickness higher than 6mm and drying medium temperature higher than 160 °C. The modelling of the drying process was divided into three periods: initial condensation–evaporation period, constant rate period and falling rate period. The models for temperature at the centre of the sample during initial condensation period, sample's moisture content during initial condensation–evaporation period, sample's moisture content during constant and falling rate periods showed good agreements with the experimental data with relative absolute errors of 14%, 1.5% and 5%, respectively.
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