Research Information System
IDS’2018 – 21st International Drying Symposium, Valencia, Spain, 11 - 14 September 2018, vol.1, no.1, pp.59
Drying is well-known and the oldest food preserving method. In the last few decades,
different drying techniques have been developed. Among these techniques, hot air drying is the most widely used one in drying processes of fruits and vegetables.
In the present work, influence of closed-cycle modified atmosphere (CC-MAD) drying on
drying kinetics of banana (Musa Cavendish) was investigated. Banana was peeled and cut into circle of 5mm in thickness using laser slicing knife. Sliced banana fruits were subjected to three different drying treatments as CC-MAD a t 6 0°C with 3 m/s a ir v elocity i n 5 % oxygen medium, 10% oxygen medium and 21% oxygen (air) medium. Fifteen different drying models used for modelling drying kinetics of banana slices.
Midilli (MR = a exp(-ktn) + bt) model was found best fitting model for CC-MAD in both
5% and 10% drying medium. On the other hand, Wang Sing (MR = 1 + at + bt2) model
was the best fitting model for hot air drying kinetics of banana slices.