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Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying.
- Source :
-
Journal of Food Engineering . Oct2016, Vol. 187, p62-69. 8p. - Publication Year :
- 2016
-
Abstract
- Thermophysical properties and hygroscopic behavior of unripe banana ( Musa cavendishii ) were studied. The sorption isotherms were measured at 25 °C, 40 °C, 50 °C and 60 °C and the observed sigmoid curves were modeled with GAB equation which satisfactorily fitted the experimental data. The mean value of monolayer moisture content ( X m ) estimated was (5.5 ± 0.6) g/100 g d.b. Drying experiments were conducted at temperatures of 40 °C, 50 °C and 60 °C and the apparent density, specific heat, thermal conductivity and thermal diffusivity – were directly measured as a function of moisture content and porosity. Empirical models obtained by nonlinear regression were successfully fitted to the thermophysical properties, important data to model and simulate the drying process. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 187
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 115846830
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2016.04.020