Drying of Banana-Stepwise Effect in Drying Air Temperature on Drying Kinetics
Jigesh Mehta1, *, Deepak Singh Panwar1, Smit Ghardesia1, Atik Chauhan1, Virajsinh V. Atodariya1, Bannishikha Banerjee2, Anand Metre3, Mathurkumar S Bhakhar3
1 Mass Transfer Laboratory, Chemical Engineering Department, School of Engineering, P P Savani University, Kosmaba - 394125, Surat, Gujarat, India
2 Computer Engineering Department, School of Engineering, P P Savani University, Kosmaba - 394125, Surat, Gujarat, India
3 Department of Chemical Engineering, G H Patel College of Engineering & Technology, Vallabh Vidyanagar, Anand - 388120, Gujarat, India.
Three Different varieties of Banana namely Dwarf Cavendish (Ankleshwar region), Lacatan (Valia region) and Harichal (Bharuch region) were collected from the south Gujarat region, India to check the drying parameters. A pilot scale natural draft tray dryer was used for the drying experimental work.
The performance of all the varieties of banana were verified with and without blanching operation. Change in colour, texture, shrinkage and appearance were studied. Blanching has a remarkable effect on the appearance and shrinkage of the banana samples.
On the other side, temperature does not show any countable effect on the shrinkage. For the Lacatan and Harichal banana samples, observed shrinkage was found to be very less at 60 º C and 70 º C while for Dwarf Cavendish sample, shrinkage was found more effective at all varying temperature ranges.
Appearance, Colour and Texture of Dwarf Cavendish and Harichal were found to be significant at 70 º C and 80 º C while for Lacatan, no such acceptable changes were observed. Overall, blanching was found to be effective in improving the appearance and colour of all varieties of banana.
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* Address correspondence to this author at the Mass Transfer Laboratory, Chemical Engineering Department, School of Engineering, P P Savani University, Kosmaba - 394125, Surat, Gujarat, India, E-mail: firstname.lastname@example.org