Secagem de banana em estufa: efeitos térmicos e geométricos.

Abstract

This work presents a theoretical and experimental drying study of banana. Banana in the shapes whole, half-longitudinal slices and cylindrical pieces were dried in an oven at temperatures 40, 50, 60 and 70oC. Drying, heating and shrinkage lumped models were proposed and fitted to experimental data. Non-linear regression analyses were done to verify the consistence of the models to predict the experimental data. Diffusive models (1D and 2D) were applied to describe drying kinetic and to estimate diffusive and convective transport coefficients by using the least square error technique. Results revealed which temperature and shape affect significantly drying, heating and shrinkage of banana. Drying, heating and dimensions variations were increased when higher temperature and area/volume relationship are used. The fitted models presented good concordance with the experimental data. Dimensional and non-dimensional shrinkage coefficients were obtained and analyzed. he diffusive and convective mass transport coefficients have a tendency to increase by increasing air-drying temperature.