Theoretical and experimental study of the drying of whole banana in oven
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10093 |
Resumo: | Fresh bananas are fruits with high moisture content after harvest, and are subjected to the drying process to minimize waste and deterioration, and increase shelf life. This work presents a study of drying bananas in an oven. The whole bananas were manually peeled and dried at temperatures of 50 and 60ºC. Lumped models of heat and mass transfer and volume variations of the banana were proposed and fitted to experimental data showing good agreement. The results revealed that the drying-air temperature and the area / volume ratio significantly affect the drying, heating and shrinkage of the banana. |
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Research, Society and Development |
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Theoretical and experimental study of the drying of whole banana in ovenEstudio teórico y experimental del secado de plátano entero en hornoEstudo teórico e experimental da secagem de banana inteira em estufaHeatMassExperimentalLumped models.CalorMassaExperimentalModelos concentrados.CalorMasaExperimentalModelos concentrados.Fresh bananas are fruits with high moisture content after harvest, and are subjected to the drying process to minimize waste and deterioration, and increase shelf life. This work presents a study of drying bananas in an oven. The whole bananas were manually peeled and dried at temperatures of 50 and 60ºC. Lumped models of heat and mass transfer and volume variations of the banana were proposed and fitted to experimental data showing good agreement. The results revealed that the drying-air temperature and the area / volume ratio significantly affect the drying, heating and shrinkage of the banana.Los plátanos frescos son frutas con un alto contenido de humedad después de la cosecha y se someten al proceso de secado para minimizar el desperdicio y el deterioro, y para aumentar la vida útil. Este trabajo presenta un estudio sobre el secado de bananos en un horno. Los plátanos enteros se pelaron y secaron manualmente a temperaturas de 50 y 60ºC. Se propusieron modelos concentrados de transferencia de calor y masa y variaciones en el volumen del banano y se ajustaron a los datos experimentales que muestran una buena concordancia. Los resultados revelaron que la temperatura del aire de secado y la relación área / volumen afectan significativamente el secado, calentamiento y encogimiento del banano.Bananas frescas são frutas com elevado teor de umidade após a colheita, e são submetidas ao processo de secagem para minimizar desperdício e a deterioração, e aumentar a vida de prateleira. Este trabalho apresenta um estudo de secagem de banana em estufa. As bananas inteiras foram descascadas manualmente e secas nas temperaturas de 50 e 60ºC. Modelos concentrados de transferência de calor e massa e variações do volume da banana foram propostos e ajustados aos dados experimentais apresentando uma boa concordância. Os resultados revelaram que a temperatura do ar de secagem e a relação área/volume afetam significativamente a secagem, aquecimento e encolhimento da banana.Research, Society and Development2020-11-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1009310.33448/rsd-v9i11.10093Research, Society and Development; Vol. 9 No. 11; e56991110093Research, Society and Development; Vol. 9 Núm. 11; e56991110093Research, Society and Development; v. 9 n. 11; e569911100932525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10093/9111Copyright (c) 2020 Raimundo Pereira de Farias; Wilton Pereira Silva; Hortência Luma Fernandes Magalhães; Wanderson Magno Paiva Barbosa de Lima; Ricardo Soares Gomez; Elisiane Santana de Lima; Stephane Katherine Barbosa Moura da Silva; Antonio Gilson Barbosa de Limahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFarias, Raimundo Pereira de Silva, Wilton Pereira Magalhães, Hortência Luma Fernandes Lima, Wanderson Magno Paiva Barbosa de Gomez, Ricardo Soares Lima, Elisiane Santana de Silva, Stephane Katherine Barbosa Moura da Lima, Antonio Gilson Barbosa de 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10093Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:13.813891Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Theoretical and experimental study of the drying of whole banana in oven Estudio teórico y experimental del secado de plátano entero en horno Estudo teórico e experimental da secagem de banana inteira em estufa |
title |
Theoretical and experimental study of the drying of whole banana in oven |
spellingShingle |
Theoretical and experimental study of the drying of whole banana in oven Farias, Raimundo Pereira de Heat Mass Experimental Lumped models. Calor Massa Experimental Modelos concentrados. Calor Masa Experimental Modelos concentrados. |
title_short |
Theoretical and experimental study of the drying of whole banana in oven |
title_full |
Theoretical and experimental study of the drying of whole banana in oven |
title_fullStr |
Theoretical and experimental study of the drying of whole banana in oven |
title_full_unstemmed |
Theoretical and experimental study of the drying of whole banana in oven |
title_sort |
Theoretical and experimental study of the drying of whole banana in oven |
author |
Farias, Raimundo Pereira de |
author_facet |
Farias, Raimundo Pereira de Silva, Wilton Pereira Magalhães, Hortência Luma Fernandes Lima, Wanderson Magno Paiva Barbosa de Gomez, Ricardo Soares Lima, Elisiane Santana de Silva, Stephane Katherine Barbosa Moura da Lima, Antonio Gilson Barbosa de |
author_role |
author |
author2 |
Silva, Wilton Pereira Magalhães, Hortência Luma Fernandes Lima, Wanderson Magno Paiva Barbosa de Gomez, Ricardo Soares Lima, Elisiane Santana de Silva, Stephane Katherine Barbosa Moura da Lima, Antonio Gilson Barbosa de |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Farias, Raimundo Pereira de Silva, Wilton Pereira Magalhães, Hortência Luma Fernandes Lima, Wanderson Magno Paiva Barbosa de Gomez, Ricardo Soares Lima, Elisiane Santana de Silva, Stephane Katherine Barbosa Moura da Lima, Antonio Gilson Barbosa de |
dc.subject.por.fl_str_mv |
Heat Mass Experimental Lumped models. Calor Massa Experimental Modelos concentrados. Calor Masa Experimental Modelos concentrados. |
topic |
Heat Mass Experimental Lumped models. Calor Massa Experimental Modelos concentrados. Calor Masa Experimental Modelos concentrados. |
description |
Fresh bananas are fruits with high moisture content after harvest, and are subjected to the drying process to minimize waste and deterioration, and increase shelf life. This work presents a study of drying bananas in an oven. The whole bananas were manually peeled and dried at temperatures of 50 and 60ºC. Lumped models of heat and mass transfer and volume variations of the banana were proposed and fitted to experimental data showing good agreement. The results revealed that the drying-air temperature and the area / volume ratio significantly affect the drying, heating and shrinkage of the banana. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10093 10.33448/rsd-v9i11.10093 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10093 |
identifier_str_mv |
10.33448/rsd-v9i11.10093 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10093/9111 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e56991110093 Research, Society and Development; Vol. 9 Núm. 11; e56991110093 Research, Society and Development; v. 9 n. 11; e56991110093 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052831598903296 |