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Study and modelling drying of banana slices under superheated steam
Author(s) -
Hamawand Ihsan,
Yusaf Talal,
Bennett John
Publication year - 2014
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.1788
Subject(s) - superheated steam , water content , evaporation , moisture , condensation , relative humidity , thermodynamics , chemistry , superheating , analytical chemistry (journal) , materials science , composite material , chromatography , geology , geotechnical engineering , physics
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 6 mm and drying medium temperature higher than 160 °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. © 2014 Curtin University of Technology and John Wiley & Sons, Ltd.