RESEARCH ARTICLE


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.


© 2020 Mehta et al.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* 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: jigesh.mehta@ppsu.ac.in


Abstract

Objective:

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.

Methods:

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.

Results:

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.

Conclusion:

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.

Keywords: Natural draft drying, Banana, Shrinkage, Blanching, Lacatan, Dwarf cavendish.