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Geometric and Thermo-Gravimetric Evaluation of Bananas during Convective Drying: An Experimental Investigation

Author

Listed:
  • Raimundo P. Farias

    (Department of Agricultural Sciences, State University of Paraiba, Catolé do Rocha 58884-000, Brazil)

  • Ricardo S. Gomez

    (Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil)

  • Elisiane S. Lima

    (Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil)

  • Wilton P. Silva

    (Department of Physics, Federal University of Campina Grande, Campina Grande 58429-900, Brazil)

  • Ivonete B. Santos

    (Department of Physics, State University of Paraiba, Campina Grande 58429-500, Brazil)

  • Maria J. Figueredo

    (Department of Agro-Industrial Management and Technology, Federal University of Paraíba, Bananeiras 58220-000, Brazil)

  • Genival S. Almeida

    (Federal Institute of Education, Science and Technology of Paraiba, Pedras de Fogo 58328-000, Brazil)

  • Fagno D. Rolim

    (Teacher Training Center, Federal University of Campina Grande, Cajazeiras 58900-000, Brazil)

  • Vital A. B. Oliveira

    (Department of Physics, State University of Paraiba, Guarabira 58200-000, Brazil)

  • Guilherme L. Oliveira Neto

    (Federal Institute of Education, Science and Technology of Piauí, Floriano 64800-000, Brazil)

  • Antonio G. B. Lima

    (Department of Mechanical Engineering, Federal University of Campina Grande, Campina Grande 58429-900, Brazil)

Abstract

Fresh bananas are fruits with high moisture content after harvest and are submitted to a drying process to minimize waste and increase shelf life. This work aims to experimentally study the convective drying of bananas in an oven with hot-air recirculation, evaluating the geometric shape during moisture removal and product heating. Hand-peeled whole-banana samples, cut into longitudinal and transversal slices were dried at temperatures of 40 and 70 °C. Results of drying kinetics, heating and dimensional variations in terms of surface area and volume are presented and analyzed. It was found that cut bananas dry, heat up and change their dimensions faster than bananas in their natural form and that the area/volume relationships and the air temperature influence the drying kinetics, heating and volumetric variations of the fruit.

Suggested Citation

  • Raimundo P. Farias & Ricardo S. Gomez & Elisiane S. Lima & Wilton P. Silva & Ivonete B. Santos & Maria J. Figueredo & Genival S. Almeida & Fagno D. Rolim & Vital A. B. Oliveira & Guilherme L. Oliveira, 2022. "Geometric and Thermo-Gravimetric Evaluation of Bananas during Convective Drying: An Experimental Investigation," Agriculture, MDPI, vol. 12(8), pages 1-17, August.
    • Handle: RePEc:gam:jagris:v:12:y:2022:i:8:p:1181-:d:883487
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    Cited by:

    1. Ionuț Dumitru Veleșcu & Roxana Nicoleta Rațu & Vlad-Nicolae Arsenoaia & Radu Roșca & Petru Marian Cârlescu & Ioan Țenu, 2023. "Research on the Process of Convective Drying of Apples and Apricots Using an Original Drying Installation," Agriculture, MDPI, vol. 13(4), pages 1-32, March.

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