| dc.description.abstract | In this study, experimental works were carried out in three different drying methods named heat exchanger-evacuated tube-assisted drying system (HE-ETADS), greenhouse solar dryer (GHSD), and open sun drying (OSD) to compare thin-layer drying kinetics, concept of mass transfer, and quality assessment of banana slices. Initial moisture content (MC) of banana slices was obtained as 78 ± 2.0% (wb), which decreased to 23.2 ± 2.0% (wb), 25.6 ± 2.0% (wb), and 28.8 ± 2.0% (wb) in all three drying systems, respectively, in 9 h of drying time. Average drying rate was evaluated as 7.89, 7.65, and 7.25 g water/g solid h in HE-ETADS, GHSD, and OSD, respectively. Weibull model (WM) defines thin-layer drying kinetics of banana slices in all three drying processes. Maximum hardness and shrinkage factor of dried banana slices were obtained as 373.6 g and 75%, respectively, in HE-ETADS. Effective moisture diffusivity, activation energy, and mass transfer coefficient were computed as 1.11–2.48 × 10−07 m2 s−1, 30.25 kJ/mole, and 3.21–1.0 × 10−04 m/s, in HE-ETADS. Similarly, in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s. Maximum total color changes were noted in OSD. Hence, HE-ETADS can potentially dry high moisture content crops effectively within a minimum drying period. | |
