Geometric and Thermo-Gravimetric Evaluation of Bananas during Convective Drying: An Experimental Investigation
نویسندگان
چکیده
Fresh bananas are fruits with high moisture content after harvest and submitted to a drying process minimize waste increase shelf life. This work aims experimentally study the convective of in an oven hot-air recirculation, evaluating geometric shape during removal product heating. Hand-peeled whole-banana samples, cut into longitudinal transversal slices were dried at temperatures 40 70 °C. Results kinetics, heating dimensional variations terms surface area volume presented analyzed. It was found that dry, heat up change their dimensions faster than natural form area/volume relationships air temperature influence volumetric fruit.
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ژورنال
عنوان ژورنال: Agriculture
سال: 2022
ISSN: ['2077-0472']
DOI: https://doi.org/10.3390/agriculture12081181