Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying

Autor(es)

Zabalaga, Rosa F. ^[1] ; La Fuente, Carla I. A. ^[1] ; Tadini, Carmen C. ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Main Campus, Sao Paulo - Brazil

^[2] Univ Sao Paulo, Food Res Ctr FoRC NAPAN, BR-05508 Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 187, p. 62-69, OCT 2016.
• Citações Web of Science: 7

Resumo

Thermophysical properties and hygroscopic behavior of unripe banana (Musa cavendishii) were studied. The sorption isotherms were measured at 25 degrees C, 40 degrees C, 50 degrees C and 60 degrees C and the observed sigmoid curves were modeled with GAB equation which satisfactorily fitted the experimental data. The mean value of monolayer moisture content (X-m) estimated was (5.5 +/- 0.6) g/100 g d.b. Drying experiments were conducted at temperatures of 40 degrees C, 50 degrees C and 60 degrees C and the apparent density, specific heat, thermal conductivity and thermal diffusivity were directly measured as a function of moisture content and porosity. Empirical models obtained by nonlinear regression were successfully fitted to the thermophysical properties, important data to model and simulate the drying process. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 11/23599-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Carmen Cecilia Tadini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/22398-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Lívia Chaguri e Carvalho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado