Abstract
Abstract In this study, experimental works were carried out in three different drying methods named heat exchanger-evacuated tube-assisted drying system (HE-ETADS), greenhouse solar dryer (GHSD), and open sun drying (OSD) to compare thin-layer drying kinetics, concept of mass transfer, and quality assessment of banana slices. Initial moisture content (MC) of banana slices was obtained as 78 ± 2.0% (wb), which decreased to 23.2 ± 2.0% (wb), 25.6 ± 2.0% (wb), and 28.8 ± 2.0% (wb) in all three drying systems, respectively, in 9 h of drying time. Average drying rate was evaluated as 7.89, 7.65, and 7.25 g water/g solid h in HE-ETADS, GHSD, and OSD, respectively. Weibull model (WM) defines thin-layer drying kinetics of banana slices in all three drying processes. Maximum hardness and shrinkage factor of dried banana slices were obtained as 373.6 g and 75%, respectively, in HE-ETADS. Effective moisture diffusivity, activation energy, and mass transfer coefficient were computed as 1.11–2.48 × 10−07 m2 s−1, 30.25 kJ/mole, and 3.21–1.0 × 10−04 m/s, in HE-ETADS. Similarly, in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s. Maximum total color changes were noted in OSD. Hence, HE-ETADS can potentially dry high moisture content crops effectively within a minimum drying period.
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Claims 20
Claim · model-written summary
Initial moisture content of banana slices was 78 ± 2.0% (wb).
Verbatim
e0“Initial moisture content (MC) of banana slices was obtained as 78 ± 2.0% (wb)”
Claim · model-written summary
HE-ETADS reduced banana-slice moisture to 23.2 ± 2.0% (wb) in 9 h.
- Taxon
- bananat0
- Treatment
- HE-ETADSe1
- Outcome
- moisture contente2
- Direction
- decreasede0
- Value
- 23.2 ± 2.0% (wb)e0
- Qualifier
- 9 he0
Not reportedComparator
Verbatim
e0“decreased to 23.2 ± 2.0% (wb), 25.6 ± 2.0% (wb), and 28.8 ± 2.0% (wb) in all three drying systems, respectively, in 9 h of drying time”
t0“Banana Slices”
e1“(HE-ETADS), greenhouse solar dryer (GHSD), and open sun drying (OSD)”
e2“moisture content (MC) of banana slices”
Claim · model-written summary
GHSD reduced banana-slice moisture to 25.6 ± 2.0% (wb) in 9 h.
- Taxon
- bananat0
- Treatment
- GHSDe1
- Outcome
- moisture contente2
- Direction
- decreasede0
- Value
- 25.6 ± 2.0% (wb)e0
- Qualifier
- 9 he0
Not reportedComparator
Verbatim
e0“decreased to 23.2 ± 2.0% (wb), 25.6 ± 2.0% (wb), and 28.8 ± 2.0% (wb) in all three drying systems, respectively, in 9 h of drying time”
t0“Banana Slices”
e1“greenhouse solar dryer (GHSD)”
e2“moisture content (MC) of banana slices”
Claim · model-written summary
OSD reduced banana-slice moisture to 28.8 ± 2.0% (wb) in 9 h.
- Taxon
- bananat0
- Treatment
- OSDe1
- Outcome
- moisture contente2
- Direction
- decreasede0
- Value
- 28.8 ± 2.0% (wb)e0
- Qualifier
- 9 he0
Not reportedComparator
Verbatim
e0“decreased to 23.2 ± 2.0% (wb), 25.6 ± 2.0% (wb), and 28.8 ± 2.0% (wb) in all three drying systems, respectively, in 9 h of drying time”
t0“Banana Slices”
e1“open sun drying (OSD)”
e2“moisture content (MC) of banana slices”
Claim · model-written summary
HE-ETADS banana drying rate averaged 7.89 g water/g solid h.
Not reportedDirection
Verbatim
e0“Average drying rate was evaluated as 7.89, 7.65, and 7.25 g water/g solid h in HE-ETADS, GHSD, and OSD, respectively.”
t0“Banana Slices”
Claim · model-written summary
GHSD banana drying rate averaged 7.65 g water/g solid h.
Not reportedDirection
Verbatim
e0“Average drying rate was evaluated as 7.89, 7.65, and 7.25 g water/g solid h in HE-ETADS, GHSD, and OSD, respectively.”
t0“Banana Slices”
Claim · model-written summary
OSD banana drying rate averaged 7.25 g water/g solid h.
Not reportedDirection
Verbatim
e0“Average drying rate was evaluated as 7.89, 7.65, and 7.25 g water/g solid h in HE-ETADS, GHSD, and OSD, respectively.”
t0“Banana Slices”
Claim · model-written summary
Weibull model described banana drying kinetics across all three processes.
Not reportedComparatorValue
Verbatim
e0“Weibull model (WM) defines thin-layer drying kinetics of banana slices in all three drying processes.”
Claim · model-written summary
HE-ETADS produced maximum hardness of 373.6 g in dried banana slices.
Verbatim
e0“Maximum hardness and shrinkage factor of dried banana slices were obtained as 373.6 g and 75%, respectively, in HE-ETADS.”
Claim · model-written summary
HE-ETADS produced maximum shrinkage factor of 75% in dried banana slices.
Verbatim
e0“Maximum hardness and shrinkage factor of dried banana slices were obtained as 373.6 g and 75%, respectively, in HE-ETADS.”
Claim · model-written summary
HE-ETADS effective moisture diffusivity was 1.11–2.48 × 10−07 m2 s−1.
Verbatim
e0“Effective moisture diffusivity, activation energy, and mass transfer coefficient were computed as 1.11–2.48 × 10−07 m2 s−1, 30.25 kJ/mole, and 3.21–1.0 × 10−04 m/s, in HE-ETADS.”
t0“Banana Slices”
Claim · model-written summary
HE-ETADS activation energy was 30.25 kJ/mole.
Verbatim
e0“Effective moisture diffusivity, activation energy, and mass transfer coefficient were computed as 1.11–2.48 × 10−07 m2 s−1, 30.25 kJ/mole, and 3.21–1.0 × 10−04 m/s, in HE-ETADS.”
t0“Banana Slices”
Claim · model-written summary
HE-ETADS mass transfer coefficient was 3.21–1.0 × 10−04 m/s.
Verbatim
e0“Effective moisture diffusivity, activation energy, and mass transfer coefficient were computed as 1.11–2.48 × 10−07 m2 s−1, 30.25 kJ/mole, and 3.21–1.0 × 10−04 m/s, in HE-ETADS.”
t0“Banana Slices”
Claim · model-written summary
GHSD effective moisture diffusivity was 1.21–2.34 × 10−07 m2 s−1.
Verbatim
e0“in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s”
t0“Banana Slices”
e1“Effective moisture diffusivity, activation energy, and mass transfer coefficient”
Claim · model-written summary
GHSD activation energy was 41.25 kJ/mole.
Verbatim
e0“in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s”
t0“Banana Slices”
e1“Effective moisture diffusivity, activation energy, and mass transfer coefficient”
Claim · model-written summary
GHSD mass transfer coefficient was 3.15–1.0 × 10−04 m/s.
Verbatim
e0“in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s”
t0“Banana Slices”
e1“Effective moisture diffusivity, activation energy, and mass transfer coefficient”
Claim · model-written summary
OSD effective moisture diffusivity was 1.3–2.21 × 10−07 m2 s−1.
Verbatim
e0“in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s”
t0“Banana Slices”
e1“Effective moisture diffusivity, activation energy, and mass transfer coefficient”
Claim · model-written summary
OSD activation energy was 56.89 kJ/mole.
Verbatim
e0“in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s”
t0“Banana Slices”
e1“Effective moisture diffusivity, activation energy, and mass transfer coefficient”
Claim · model-written summary
OSD mass transfer coefficient was 3.01–1.0 × 10−04 m/s.
Verbatim
e0“in GHSD and OSD, these factors were observed as 1.21–2.34 × 10−07 m2 s−1, 41.25 kJ/mole, 3.15–1.0 × 10−04 m/s and 1.3–2.21 × 10−07 m2 s−1, 56.89 kJ/mole, 3.01–1.0 × 10−04 m/s”
t0“Banana Slices”
e1“Effective moisture diffusivity, activation energy, and mass transfer coefficient”
Claim · model-written summary
OSD gave maximum total color changes.
Verbatim
e0“Maximum total color changes were noted in OSD.”
t0“Banana Slices”
The same questions in other papers
cultivation system · quality: grain · MusaResults agree
1 paper in the same direction as this paper
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.