Vol. 11, Special Issue 11 (2022)

Author(s):
Shubhangi Nile

Abstract:
In the present work, bananas of Dwarf Cavendish dehydrated by hot air drying at 50 ºC, 60 ºC and 70 ºC. The purpose of this work was to fit the kinetic data to different thin layer models found in the literature to describe the drying rates of bananas, in order to find out which model better describes the drying kinetics of these one variety of bananas. The selection of the appropriate drying model was based on their coefficients of determination, which were predicted by non-linear regression analysis using the Sigma Plot program. From the obtained results it was possible to conclude that the drying of banana varieties have a similar kinetic behaviour, regardless of the operating conditions. As to the influence of the drying temperature on the process, it was observed that increasing the drying temperature from 50 ºC to 70 ºC leads to a diminishing of approximately 34% and 49% in the drying time to Dwarf Cavendish, respectively. Furthermore, based on the standard deviation results, as well as on the additional statistical information, the one parameter models such as the Page model was the best to describe the drying kinetics of these one kinds of banana variety.