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International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 3  |  Page No.: 486 - 497

Evaluation of Mathematical Models for Prediction of Thin-Layer Drying of Banana Slices

Ibrahim Doymaz    

Abstract: Drying characteristics of bananas were experimentally determined. The drying experiments were carried out in a hot air dryer at four inlet temperatures of 50, 60, 70 and 80°C, at a constant air velocity of 2.4 m/s and relative humidity of 4-25%. The experimental results were fitted to five thin-layer drying models and it was found that the Page and Logarithmic models gave better fit that the other models. Values of the effective diffusivity ranged from 7.374 x 10-11 to 2.148 x 10-10 m2/s. Activation energy for moisture diffusion of the banana slices was found to be 32.65 kJ/mol.

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