Mathematical Modeling of Thin Layer Drying of Green Plantain (Musa paradisiaca L.) Peel

Sin votos aún
Su voto: Nada


In this work green plantain peel was characterized in terms of moisture, and dry basis hemicellulose (HC), cellulose, lignin, crude fiber (CB), crude protein (CP), ether extract (EE), starch, nitrogen free extract (NFE), total digestible nutrients (TDN) and ash. According to the high proportion found of hydrophilic components (carbohydrates) and water (76.15 % and 87.62 % respectively) a slow drying period was determined. Drying kinetics of peels at 60, 70, 80, 90, 100 and 110 ºC was studied. Isothermal drying curves for green plantain peels showed a monotonic decreasing of moisture content in the whole range of temperatures studied, until a point where the changes of the moisture content were very little in function of time, indicating that the transition state of dynamic pseudo-equilibrium (TSDPE) was reached. Best fit was found when modified Henderson-Pabis model was used. Desorption, drying rate, and effective diffusivity curves showed a non fickian process, a drying period of decreasing rate with internal control, and a concentration-dependence diffusion, respectively.

A. M. Faneite
A. Rincón
A. Ferrer
I. Angós
G. Arguello
International Food Research Journal