Study and modelling drying of banana slices under superheated steam

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


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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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Published online 30/01/2014. Permanent restricted access to published version in accordance with the copyright policy of the publisher.
Faculty / Department / School: Current - Faculty of Health, Engineering and Sciences - School of Civil Engineering and Surveying
Date Deposited: 22 May 2014 05:13
Last Modified: 13 Sep 2016 04:38
Uncontrolled Keywords: drying; superheated steam; thin-layer model; inversion temperature
Fields of Research : 07 Agricultural and Veterinary Sciences > 0706 Horticultural Production > 070605 Post Harvest Horticultural Technologies (incl. Transportation and Storage)
09 Engineering > 0908 Food Sciences > 090805 Food Processing
09 Engineering > 0908 Food Sciences > 090804 Food Packaging, Preservation and Safety
Socio-Economic Objective: B Economic Development > 86 Manufacturing > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860108 Processed Fruit and Vegetable Products (incl. Fruit Juices)
Identification Number or DOI: 10.1002/apj.1788

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