Open AccessModeling of thin layer drying characteristics of “Xiem” banana peel cultivated at U Minh district, Ca Mau province, Vietnam
Author(s) -
Ngô Văn Tài,
Mai Nhat Linh,
Nguyễn Minh Thủy
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(5).180
Subject(s) - thermal diffusivity , activation energy , arrhenius equation , water content , diffusion , thin layer , moisture , materials science , pulp and paper industry , thermodynamics , chemistry , composite material , layer (electronics) , physics , geotechnical engineering , organic chemistry , engineering
In Vietnam, banana peels have been discarded as waste which is a potential source of rawmaterial for food and other bioprocessing industries. Drying the peel offers opportunitiesfor value addition into novel products, thus reducing waste from the fruit processingoperations. This study presented the mathematical models of the thin-layer dryingbehaviour of banana peels using three air temperatures (60oC, 70oC and 80oC). The effectof drying temperature on the reduction of moisture content and drying rate of the bananapeel was evaluated. A total of eight commonly drying models were used for choosing thebest fitness model for describing the oven drying process. The effective moisturediffusivity and activation energy were calculated using Fick’s diffusion equation. Theobtained results showed that increasing drying temperature accelerate the drying process,as well as, increasing drying rate and effective diffusivity. The goodness of fit tests baseon the criterion indicated that the Page model gave the best fit to experimental results. Theeffective diffusivity varied from 2.29×10-8– 3.25×10-8 m2/s. Effective diffusivity wassatisfactorily by an Arrhenius relationship with activation energy within the 60-80°Ctemperature range. The obtained activation energy was 16.98 kJ/mol with a highcoefficient of determination (R2= 0.903).