View in EDS

Sustainable Indoor Convection Drying of Banana Slices: Kinetics and Model Validation.

Saved in:
Bibliographic Details
Title: Sustainable Indoor Convection Drying of Banana Slices: Kinetics and Model Validation.
Authors: Sangwan, Manisha1 (AUTHOR), Sahdev, Ravinder Kumar2 (AUTHOR) ravindersahdev.uiet@mdurohtak.ac.in, Tiwari, Sumit3 (AUTHOR) sumit.tiwari@mnnit.ac.in, Chhabra, Deepak2 (AUTHOR), Suhag, Sathans4 (AUTHOR), Kumari, Meena1 (AUTHOR), Sahdev, Aditya4 (AUTHOR)
Source: Journal of Food Process Engineering. Dec2025, Vol. 48 Issue 12, p1-19. 19p.
Subjects: Food preservation, Agricultural processing, Evaporation (Chemistry), Desorption kinetics, Bananas, Heat exchanger efficiency
Abstract: This study investigates the thermal performance and drying kinetics of banana slices under Indoor Forced Convection Drying. The experimental analyses focus on variations in surface temperature, moisture evaporation, and relative humidity over time. The results show that the maximum surface temperature of 2 and 5 mm slices reaches 50.77°C, and 56.23°C, respectively. The moisture evaporation trend indicates a significant reduction, with the mass of evaporated moisture decreasing from 16.0 to 1.30 g for 2 mm slices and from 22.3 to 1.60 g for 5 mm slices. The convective heat transfer coefficient (hc) is higher for thicker slices (1.67 W/m2 °C) as compared to thinner ones (0.79 W/m2 °C), demonstrating improved heat transfer efficiency. A comparative analysis with existing drying models identifies the best‐fitting model (the Modified Page model) is recommended for 2 mm banana slices, while the Lewis model is better suited for 5 mm banana slices predicting drying behavior. The finding highlights are the critical role of slice thickness in drying efficiency and thermal behavior, providing valuable insights for optimizing drying processes in the food industry. These results contribute to advancements in drying technology for agricultural products, ensuring improved energy efficiency and quality retention. These findings align with SDG 9 (Industry, Innovation, and Infrastructure) and SDG 12 (Responsible Consumption and Production) by improving food preservation and reducing post‐harvest losses, contributing to sustainable agricultural processing. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Description
Abstract:This study investigates the thermal performance and drying kinetics of banana slices under Indoor Forced Convection Drying. The experimental analyses focus on variations in surface temperature, moisture evaporation, and relative humidity over time. The results show that the maximum surface temperature of 2 and 5 mm slices reaches 50.77°C, and 56.23°C, respectively. The moisture evaporation trend indicates a significant reduction, with the mass of evaporated moisture decreasing from 16.0 to 1.30 g for 2 mm slices and from 22.3 to 1.60 g for 5 mm slices. The convective heat transfer coefficient (hc) is higher for thicker slices (1.67 W/m2 °C) as compared to thinner ones (0.79 W/m2 °C), demonstrating improved heat transfer efficiency. A comparative analysis with existing drying models identifies the best‐fitting model (the Modified Page model) is recommended for 2 mm banana slices, while the Lewis model is better suited for 5 mm banana slices predicting drying behavior. The finding highlights are the critical role of slice thickness in drying efficiency and thermal behavior, providing valuable insights for optimizing drying processes in the food industry. These results contribute to advancements in drying technology for agricultural products, ensuring improved energy efficiency and quality retention. These findings align with SDG 9 (Industry, Innovation, and Infrastructure) and SDG 12 (Responsible Consumption and Production) by improving food preservation and reducing post‐harvest losses, contributing to sustainable agricultural processing. [ABSTRACT FROM AUTHOR]
ISSN:01458876
DOI:10.1111/jfpe.70285