A Theoretical Investigation of Banana Drying Using Diffusion Model

摘要

This work presents a drying theoretical study of banana fruit using diffusion model (Fick's law). The governing equation was solved by using the separation of variables technique. For validation, whole banana were peeled manually and dried in an oven at temperatures 40 and 70°C. Predicted results were obtained by fitting to experimental data using the least square error technique. Results revealed which air temperature affect significantly drying of banana. The fitted results presented good concordance with the experimental data.