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EVALUATION OF MATHEMATICAL MODELS FOR PREDICTION OF THIN-LAYER DRYING OF BANANA SLICES

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dc.contributor.authorDoymaz, Ibrahim
dc.contributor.institutionauthorDOYMAZ, İbrahim
dc.date.accessioned2026-06-27T12:50:47Z
dc.date.issued2010
dc.description.abstractDrying characteristics of bananas were experimentally determined. The drying experiments were carried out in a hot air dryer at four inlet temperatures of 50, 60, 70 and 80 degrees C, at a constant air velocity of 2.4 m/s and relative humidity of 4-25%. The experimental results were fitted to five thin-layer drying models and it was found that the Page and Logarithmic models gave better fit that the other models. Values of the effective diffusivity ranged from 7.374 x 10(-11) to 2.148 x 10(-10) m(2)/s. Activation energy for moisture diffusion of the banana slices was found to be 32.65 kJ/mol.en
dc.description.urihttps://doi.org/10.1080/10942910802650424
dc.identifier.doi10.1080/10942910802650424
dc.identifier.endpage497
dc.identifier.issn1094-2912
dc.identifier.issue3
dc.identifier.startpage486
dc.identifier.urihttps://hdl.handle.net/20.500.14981/47323
dc.identifier.volume13
dc.identifier.wos000277589900006
dc.language.isoeng
dc.publisherTAYLOR & FRANCIS INC
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.subjectBanana
dc.subjectDrying
dc.subjectMoisture content
dc.subjectEffective diffusivity
dc.subjectActivation energy
dc.subjectEFFECTIVE MOISTURE DIFFUSIVITY
dc.subjectOSMOTIC DEHYDRATION
dc.subjectTEA LEAVES
dc.subjectKINETICS
dc.subjectPRETREATMENTS
dc.subjectBEHAVIOR
dc.subjectOPTIMIZATION
dc.subjectPARAMETERS
dc.subjectSTRAWBERRY
dc.subjectSELECTION
dc.subjectFood Science & Technology
dc.titleEVALUATION OF MATHEMATICAL MODELS FOR PREDICTION OF THIN-LAYER DRYING OF BANANA SLICES
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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