Inicio  /  Agriculture  /  Vol: 12 Par: 8 (2022)  /  Artículo
ARTÍCULO
TITULO

Geometric and Thermo-Gravimetric Evaluation of Bananas during Convective Drying: An Experimental Investigation

Raimundo P. Farias    
Ricardo S. Gomez    
Elisiane S. Lima    
Wilton P. Silva    
Ivonete B. Santos    
Maria J. Figueredo    
Genival S. Almeida    
Fagno D. Rolim    
Vital A. B. Oliveira    
Guilherme L. Oliveira Neto and Antonio G. B. Lima    

Resumen

Fresh bananas are fruits with high moisture content after harvest and are submitted to a drying process to minimize waste and increase shelf life. This work aims to experimentally study the convective drying of bananas in an oven with hot-air recirculation, evaluating the geometric shape during moisture removal and product heating. Hand-peeled whole-banana samples, cut into longitudinal and transversal slices were dried at temperatures of 40 and 70 °C. Results of drying kinetics, heating and dimensional variations in terms of surface area and volume are presented and analyzed. It was found that cut bananas dry, heat up and change their dimensions faster than bananas in their natural form and that the area/volume relationships and the air temperature influence the drying kinetics, heating and volumetric variations of the fruit.

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