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Convective Drying of Food: Foundation, Modeling and Applications

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Transport Phenomena and Drying of Solids and Particulate Materials

Part of the book series: Advanced Structured Materials ((STRUCTMAT,volume 48))

Abstract

This chapter focuses in a theoretical and experimental study of food dehydration with particular reference to drying of fruits and vegetables. Topics related to fundamentals, theory and effect of drying and modeling are presented and discussed. Application has been done to drying of banana fruit. Whole bananas were peeled manually and dried in an oven at temperatures ranging from 40 to 70 °C. Drying, heating and shrinkage lumped models were proposed and fitted to experimental data. Non-linear regression analyses were done to verify the consistence of the models to predict the experimental data. Results revealed which air temperature affect significantly moisture removal, heating and dimensions variations rates and quality of banana fruit. The fitted models presented good concordance with experimental data.

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Acknowledgements

The authors would like to express their thanks to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brazil), CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil), and FINEP (Financiadora de Estudos e Projetos, Brazil) for supporting this work; to the authors of the references in this paper that helped in our understanding of this complex subject, and to the Editors by the opportunity given to present our research in this book.

Author information

Authors and Affiliations

  1. Department of Mechanical Engineering, Federal University of Campina Grande, Av. Aprígio Veloso, 882 Bodocongó, Campina Grande, PB, 58429-900, Brazil

    A. G. Barbosa de Lima & W. M. P. B. de Lima

  2. Department of Agriculture Science, State University of Paraiba, Catolé do Rocha, PB, Brazil

    R. P. de Farias

  3. Department of Physics, Federal University of Campina Grande, Av. Aprígio Veloso, 882 Bodocongó, Campina Grande, PB, 58429-900, Brazil

    W. P. da Silva

  4. Department of Chemical Engineering, Federal University of Campina Grande, Av. Aprígio Veloso, 882 Bodocongó, Campina Grande, PB, 58429-900, Brazil

    S. R. de Farias Neto

  5. Department of Technology and Development, Federal University of Campina Grande, Sumé, PB, Brazil

    F. P. M. Farias

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  1. A. G. Barbosa de Lima
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  5. F. P. M. Farias
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Correspondence to A. G. Barbosa de Lima .

Editor information

Editors and Affiliations

  1. Faculty of Engineering of University of Porto, Laboratory of Building Physics, Department of Civil Engineering, Porto, Portugal

    J.M.P.Q. Delgado

  2. Department of Mechanical Engineering, Federal University of Campina Grande, Brazil, Brazil

    A.G. Barbosa de Lima

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de Lima, A.G.B., de Farias, R.P., da Silva, W.P., de Farias Neto, S.R., Farias, F.P.M., de Lima, W.M.P.B. (2014). Convective Drying of Food: Foundation, Modeling and Applications. In: Delgado, J., Barbosa de Lima, A. (eds) Transport Phenomena and Drying of Solids and Particulate Materials. Advanced Structured Materials, vol 48. Springer, Cham. https://doi.org/10.1007/978-3-319-04054-7_5

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  • DOI: https://doi.org/10.1007/978-3-319-04054-7_5

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