Batch drying of banana pieces--effect of stepwise change in drying air temperature on drying kinetics and product colour
2001
Chua, K.J. | Mujumdar, A.S. | Hawlader, M.N.A. | Chou, S.K. | Ho, J.C.
Slices of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 degrees C was 5 degrees C. The total drying time for each temperature-time profile was 240 min. The drying kinetics and temporal colour change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The effects of the profile starting temperature and cycle time on both drying kinetics and product quality were also studied. It was observed that by employing stepwise-varying drying air temperature with appropriate starting temperature and cycle time, it was possible to reduce significantly the drying time to reach the desired moisture content with improved product colour.
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