Please use this identifier to cite or link to this item: https://doi.org/10.1016/S0963-9969(01)00094-1
Title: Batch drying of banana pieces - Effect of stepwise change in drying air temperature on drying kinetics and product colour
Authors: Chua, K.J. 
Mujumdar, A.S. 
Hawlader, M.N.A. 
Chou, S.K. 
Ho, J.C. 
Keywords: Banana
Colour change
Drying kinetics
Heat pump dryer
Quality
Issue Date: 2001
Source: Chua, K.J., Mujumdar, A.S., Hawlader, M.N.A., Chou, S.K., Ho, J.C. (2001). Batch drying of banana pieces - Effect of stepwise change in drying air temperature on drying kinetics and product colour. Food Research International 34 (8) : 721-731. ScholarBank@NUS Repository. https://doi.org/10.1016/S0963-9969(01)00094-1
Abstract: Slices of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30°C was 5°C. The total drying time for each temperature-time profile was 240 min. The drying kinetics and temporal colour change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The effects of the profile starting temperature and cycle time on both drying kinetics and product quality were also studied. It was observed that by employing stepwise-varying drying air temperature with appropriate starting temperature and cycle time, it was possible to reduce significantly the drying time to reach the desired moisture content with improved product colour. © 2001 Elsevier Science Ltd. All rights reserved.
Source Title: Food Research International
URI: http://scholarbank.nus.edu.sg/handle/10635/59616
ISSN: 09639969
DOI: 10.1016/S0963-9969(01)00094-1
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