Determination of Kinetic Parameters in the Convective Drying of Banana Slices AAAea (Musa Sapientum L.)
Abstract
The search for optimal drying conditions through the prediction of drying kinetics in raw materials as a previous stage that facilitates its use and allows increasing its added value as a response to one of the demands of this productive chain is required in the environment. The convective drying of banana (Musa sapientum L.) was evaluated at five temperatures (40, 50, 60, 70 and 80°C), with an average air rate of 1.8 m/s. The samples were prepared with slice geometry of 2.7 cm in diameter and 3.0-mm thickness. The study evaluated the effect of temperature on drying time through three repetitions, yielding a decrease in drying time by 68.75% at 80°C, 50% at 70°C, 31.25% at 60°C, and 12.5% at 50°C with respect to drying time at 40°C. With the results obtained, the drying curves were constructed, where it was observed that this process took place in the decreasing rate period, evidencing that diffusion is the mechanism that governs banana (AAAea) drying. The drying curves were fitted to mathematical models, with Newton’s empirical model being the one that best describes the drying process (R2: 0.924–0.970). The Deff values obtained for banana slices were 1.155x10-8 at 40°C, 1.67x10-8 at 50°C, 2.54x10-8 at 60°C, 3.57x10-8 at 70°C, and 5.40x10-8 at 80°C (m2/s); the values obtained are within the adequate range of various food products, 10-8 to 10-11 m2/s, reported in the literature. The activation energy value for moisture diffusion in most agricultural food products is between 12 and 110 kJ/mol, which is also the case for banana, where the estimated values of the pre-exponential factor and activation energy were 1,288.32 m2/s and 29.59 Kj/mol, respectively.
Keywords: diffusivity, activation energy, decreasing drying rate, Musa sapientum L.
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