Numerical and experimental study of the intermittent drying method applied to green banana slices dehydration (#1304)

Authors

Marcelo-Aldana, Daniel

La Madrid, Raúl

Cruz, Gastón

Arbulú, Arturo

Palacios, Juan Diego

Vasquez, Edilberto

Abstract

Drying foodstuffs is a widely utilized technique to extend their shelf life, a practice known since ancient times. This process typically relies on heated air as a medium for heat and mass transfer, resulting in significant energy demands. This study investigates the intermittent drying of bananas using a tray dryer under current operational conditions. Although intermittent heating is slower than continuous heating, it effectively mitigates the risks of surface burning or carbonization in dried products. Key parameters such as the psychrometric characteristics of inlet and outlet air, drying duration, and energy consumption were meticulously measured and controlled. The collected data facilitated the plotting of drying curves based on Fick's diffusion law. Upon validation, the findings revealed that intermittent drying is more energy-efficient than continuous drying when both are conducted under similar conditions.