Theoretical and experimental analysis of the drying kinetics of bananas

dc.creatorQueiroz, MR
dc.creatorNebra, SA
dc.date2001
dc.dateFEB
dc.date2014-11-15T14:02:13Z
dc.date2015-11-26T16:11:38Z
dc.date2014-11-15T14:02:13Z
dc.date2015-11-26T16:11:38Z
dc.date.accessioned2018-03-28T23:00:07Z
dc.date.available2018-03-28T23:00:07Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 47, n. 2, n. 127, n. 132, 2001.
dc.identifier0260-8774
dc.identifierWOS:000165311800009
dc.identifier10.1016/S0260-8774(00)00108-4
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/77841
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/77841
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/77841
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1267134
dc.descriptionThis work reports a theoretical and experimental study on the drying kinetics of bananas, under different air drying conditions. The experimental data of moisture content during drying were treated according to a diffusional model considering constant diffusion coefficient and including successively, through different models, the effects of shrinkage of the fruit and convective mass transfer on its surface. The diffusion and convective coefficients were determined by fitting the model with experimental data, minimising the sum of square residuals, in successive trials. The numerical results, relative to each one of the effects introduced, are compared with experimental data, giving interesting conclusions about the influence of each one of the phenomena considered. The best fitting was obtained when only the convective boundary condition was included in the diffusional model with a constant diffusion coefficient, although this model did not describe the physical phenomena well. Bananas shrink by about 43-47% their original diameter during drying. Therefore, the shrinkage assumption in the model provides greater reliability on the calculated diffusion and convective coefficients. (C) 2000 Elsevier Science Ltd. All rights reserved.
dc.description47
dc.description2
dc.description127
dc.description132
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectdrying
dc.subjectdiffusion
dc.subjectmodelling
dc.subjectSimulation
dc.subjectDiffusion
dc.titleTheoretical and experimental analysis of the drying kinetics of bananas
dc.typeArtículos de revistas


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