Study and modelling drying of banana slices under superheated steam

作者：Hamawand Ihsan^*; Yusaf Talal; Bennett John

来源：Asia-Pacific Journal of Chemical Engineering, 2014, 9(4): 591-603.

DOI：10.1002/apj.1788

• drying
• superheated steam
• thin-layer model
• inversion temperature

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 degrees 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.

• 出版日期2014-8