Journal of Food Science and Technology

, Volume 55, Issue 12, pp 5098–5105 | Cite as

Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters

  • Carla I. A. La Fuente
  • Carmen C. TadiniEmail author
Original Article


Aiming to decrease the water content during the air-drying process of unripe banana slices, ultrasound (US) pre-treatments (25 °C) for 20 and 25 min at 9.38 and 25.63 W/L ultrasonic volumetric power were evaluated. Air-drying was performed at 50 and 60 °C for 360 min. Unripe banana slices pretreated at 25.63 W/L did not improve water migration, under either air-drying temperature, while slices pretreated at 9.38 W/L resulted in an increase in water effective diffusivity of 4.8 and 13.7% at 20 min US + air-drying at 50 °C and 25 min US + air-drying at 60 °C, respectively. The drying time saving of 7% and 9%, respectively, was achieved, showing that these treatments were alternative for processing unripe banana slices. Thus, ultrasound and air-drying operational parameters required accurately defined to achieve desirable results. Experimental data were adjusted to four models and the Midilli model resulted in the best experimental data fit, with r2 > 0.9988, RMSE < 0.0873 and χ2 < 0.00996.


Kinetics Water effective diffusivity Activation energy Drying curves 

List of symbols


Constant of Logarithmic and Midilli’s models (–)


Constant of Midilli’s model (1/min)


Constant of Logarithmic model (–)


Specific heat (J/g K)


Water effective diffusivity (m2/s)


Arrhenius factor (m2/s)


Activation energy (kJ/mol)


First order constant of semi-empirical drying models (1/min)


Sample half-thickness (m)


Mass (g)


Moisture ratio (–)


Constant of Page and Midilli’s model (–)


Ultrasonic volumetric power (W/L)


Universal constant of gases (8.1314 J/mol K)


Time (min)


Temperature (°C)


Volume (L)


Moisture content on wet basis (g H2O/g)


Moisture content on dry basis (g H2O/g)


Water gain (g/100 g)










The authors acknowledge the financial support from the São Paulo Research Foundation (FAPESP) under Grants 2011/22398-0 and 2013/07914-8, the scholarship provided by the Coordination for the Improvement of Higher Education Personnel (CAPES, Finance Code 001) and by CNPq (National Council for Scientific and Technological Development) under Grant 306440/2013-0. Thanks to Prof. Antonio Carlos Teixeira (Dept. of Chemical Engineering, Escola Politécnica, University of São Paulo) for allowing the use of ultrasound bath (FISHER SCIENTIFIC, model FS 110, USA).


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Department of Chemical Engineering, Escola PolitécnicaUniversity of São PauloSão PauloBrazil
  2. 2.Food Research Center (FoRC/NAPAN)University of São PauloSão PauloBrazil

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