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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Shrinkage and density evolution during drying of tropical fruits: Application to banana
Journal of Food Engineering, Volume 64, No. 1, Year 2004
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Description
This article presents results on the variation in density and shrinkage of banana during its drying. Volume and density measurements were carried out on three series of samples with average initial moisture contents of 506, 450 and 393 %kg(kgdb)-1 and dried at 40, 50 and 60 °C respectively. Each series contained 16 samples and drying was interrupted at different moments to obtain various moisture contents. By considering that the variation in the product volume was equal to the volume of the evaporated water, mathematical models were proposed. Calculated and experimental values were in good agreement, with a maximum standard error (at 40 °C) of 19 kgm-3 for density and of 3.7 × 10-8 m3 for volume. The results may improve the modelling of the drying kinetics of this product and the determination of its various characteristics. © 2003 Published by Elsevier Ltd.
Authors & Co-Authors
Talla, André
Cameroon, Yaounde
Ecole National Superieure Polytechnique Cameroon
Puiggali, Jean Rodolphe
France, Paris
Arts et Metiers Institute of Technology
Jomaa, Wahbi
France, Paris
Arts et Metiers Institute of Technology
Jannot, Yves
France, Paris
Arts et Metiers Institute of Technology
Statistics
Citations: 94
Authors: 4
Affiliations: 2
Identifiers
Doi:
10.1016/j.jfoodeng.2003.09.017
ISSN:
02608774
Research Areas
Environmental