Mathematical Modelling of the Thin Layer Drying of Banana Blossoms

Swamy Gabriela John
2014 Journal of Nutritional Health & Food Engineering  
Journal of Nutritional Health & Food Engineering has been performed on the drying of banana blossoms. The objectives of this research are to: • Determine the effect of air temperature on drying time of banana blossoms • Fit the drying curves with ten mathematical models and investigate the goodness of fit • Calculate effective diffusivity and activation energy for the blossoms • Analyze the properties of the blossoms before and after the drying process Materials and Methods Drying experiments
more » ... eshly harvested banana blossoms were procured from the local market in Perundurai. They were washed thoroughly in running cold water to remove adhering extraneous matter. The purple petals and the stamen were removed. From each clusters of flowers, the yellow tipped fronds that are responsible for the bitter flavor were separated manually. The edible portion was then washed in water and chopped into small pieces of length 1 cm. To prevent enzymatic browning and to remove the characteristic bitter and starchy flavor the blossoms were soaked in buttermilk. They were soaked in 500 ml of buttermilk for about 15 minutes. After pre-treatment the flowers were dehydrated using a traydryer. Blossoms of 500-1000 g were taken for dry drying and spread over perforated aluminum trays and trays were kept in the drying chamber. Initial moisture content was determined by the standard AOAC method [12] . The initial moisture content was found to be 87. 3% (w.b.). Drying experiments were carried
doi:10.15406/jnhfe.2014.01.00008 fatcat:ehdigtxrqvcyhm3ehb6f2xoef4