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Influence of colour changes and moisture content during banana drying on laser backscattering

International Journal of Agricultural and Biological Engineering 2010年第2期3卷 46-51页

作者： Giuseppe Romano Dimitrios Argyropoulos Klaus Gottschalk Emanuele Cerruto Joachim Müller Institute of Agricultural Engineering University of HohenheimStuttgartGermany Leibniz-Institute of Agricultural Engineering Potsdam-Bornim ATBGermany Department of Agricultural Engineering University of Agricultural SciencesCataniaItaly

Pre-drying treatments are frequently employed to preserve fruit *** objective of this research was to monitor colour changes of banana during drying by laser backscattering and to determine the influence of the fruit discolouration on the light distribution into banana ***,to examine the influence of drying on the laser backscatter,the relationship between moisture content and relative laser area of banana slices was analyzed with different degrees of colour *** experiments were conducted at drying air temperature of 63℃with various pre-treatments like chilling,soaking in ascorbic/citric acid and dipping in distilled *** untreated sample was used as a control.A laser diode emitting at 670 nm with 3 mW power was used as light *** backscattering relative laser area was used as an indicator for the light absorption into the *** high result achieved on coefficient of determination R^(2)(>0.93)confirmed linear relationship between relative laser area and moisture *** with ascorbic acid gave the best prediction of the moisture content with the standard error of 5.7 and 8.8 for the estimated intercept and *** results showed a significant difference of lightness(L*values)during drying according to the different *** a result,colour degradation did not have a significant influence on the absorption of light at 670 nm wavelength.

关键词： musa x paradisiaca colour change banana drying pre-treatment relative laser area backscattering

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Intensification of the banana drying Processes by Using EFL Electromagnetic Waves

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World Journal of Engineering and Technology 2016年第2期4卷 281-289页

作者： Arif Memmedov Teymuraz Abbasov Mustafa Şeker Department of Electric-Electronic Engineering Faculty of Engineering University of Inonu Malatya Turkey

drying of the banana in the hot water has a negative impact on the quality of the product and drying effect. The purposes of this study are increasing the drying rate, using the relatively low temperature to improve the quality (40℃, 50℃ and 60℃) and investigate the use of electromagnetic waves to increase the drying speed. Therefore, experiments are performed using 5 kHz,10 kHz and 15 kHz low frequency electromagnetic waves in the air velocity values of 0.5 m/s, 1 m/s, 1.5 m/s and 2 m/s and 40℃, 50℃, 60℃ centigrade degrees of air blast in a special compartment. Mathematical model of the drying process has been created as using the electrical circuits methods and experimental results. As a result, a simple equation describing the drying process has been obtained. Nonlinear expression of the diffusion coefficient for a different situation in this equation has been identified for the first time. The obtained theoretical results and experimental results have been provided a good agreement. This study is considered to be useful for all studies in the drying area.

关键词： Electromagnetic Wave drying Process Heat and Mass Transfer Frequency banana drying

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