Investigation of Mathematical Modeling for Banana Slices Drying using Hot Air Technique


Watcharin Dongbang Weerapon Nuantong


        The parameter models of banana slices drying are very important for predicting to approximate the mathematical. This paper demonstrates the drying kinetics with mathematical modeling of banana slices drying using hot air technique. The banana slices were dried the temperature about of 60–70°C and 0.8 m/s for the hot air velocity. The parameters were studied the banana slices thickness of 2–6 mm and 300% db for initial moisture content. An experimental result was presented in terms of moisture content and shrinkage. The drying time was revealed about of 180–220 minutes which the temperature affected the moisture content and shrinkage of banana slices. The moisture diffusivities were presented of 1.42-13.5×10-10m²/s. In addition, the moisture ratio was applied to generate the drying models of banana slices which the Page model to be the best model.

Keywords: banana slices, drying kinetics, drying model, hot air


Ayensu, A. (1997). Dehydration of food crops using a solar dryer with convective heat flow. Solar Energy, 59(4), 121–126.
Brooker, D. B., Bakker-Arkema, F. W., & Hall, C. W. (1974). Drying cereal grains. Mount Vernon, WA: The AVI publishing.
Crank, J. (1975). The mathematics of diffusion (2nd ed.). Oxford, UK: Clarendon Press.
Dehsheikh, F. N., & Dinani, S. T. (2019). Coating pretreatment of banana slices using carboxymethyl cellulose in an ultrasonic system before convective drying. Ultrasonics Sonochemistry, 52, 401–413.
Dongbang, W. (2013). Infrared radiation and applications in food industries. Burapha Science Journal, 18(2), 299–304.
Dongbang, W., & Matthujak, A. (2013). Anchovy drying using infrared radiation. American Journal of Applied Sciences, 10(4), 353–360.
Dongbang, W., & Pirompugd, W. (2015). Experimental study on drying kinetics of anchovy using centrifugal fluidized bed technique. International Journal of Agricultural and Biological Engineering, 8(5), 132–141.
Dongbang, W., Pirompugd, W., & Triratanasirichai, K. (2010). The drying kinetics of chilies using a rotating fluidized bed technique. American Journal of Applied Sciences, 7(12), 1599–1606.
Khan, M. I. H., Nagy, S. A., & Karim, M. A. (2018). Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Research International, 105, 772–781.
Khan, M. I. H., Wellard, R. M., Nagy, S. A., Joardder, M. U. H., & Karim, M. A. (2016). Investigation of bound and free water in plant-based food material using NMR T2 relaxometry. Innovative Food Science & Emerging Technologies, 38, 252–261.
Khan, Md. I. H., & Karim, M. A. (2017). Cellular water distribution, transport, and its investigation methods for plant-based food material. Food Research International, 99, 1–14.
Kor, G., & Icier, F. (2016). Thermal imaging during infrared final cooking of semi-processed cylindrical meat product. Infrared Physics & Technology, 79, 242–251.
Koua, B. K., Koffi, P. M. E., & Gbaha, P. (2019). Evolution of shrinkage, real density, porosity, heat and mass transfer coefficients during indirect solar drying of cocoa beans. Journal of the Saudi Society of Agricultural Sciences, 18(1), 72–82.
Lin, Y. P., Lee, T. Y., Tsen, J. H., & King, V. a. E. (2007). Dehydration of yam slices using FIR-assisted freeze drying. Journal of Food Engineering, 79(4), 1295-1301.
Mao, W., Oshima, Y., Yamanaka, Y., Fukuoka, M., & Sakai, N. (2011). Mathematical simulation of liquid food pasteurization using far infrared radiation heating equipment. Journal of Food Engineering, 107(1), 127–133.
Page, G. E. (1949). Factors Influencing the Maximum Rates of Air Drying Shelled Corn in Thin Layers. Purdue University, West Lafayette.
Panyawong, S., & Devahastin, S. (2007). Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor. Journal of Food Engineering, 78(1), 151–161.
Ramaswamy, H. S., & Marcotte, M. (2005). Food Processing: Principles and Applications. Boca Raton: CRC Press.
Sakai, N., & Hanzawa, T. (1994). Applications and advances in far-infrared heating in Japan. Trends in Food Science & Technology, 5(11), 357–362.
Sujumnong, M., Dongbang, W., & Trirattanasirichai, K. (2005). Drying Paddy Using Fluidized Bed Technique. Engineering and Applied Science Research, 32(2), 207–216.
Swasdisevi, T., Devahastin, S., Sa-Adchom, P., & Soponronnarit, S. (2009). Mathematical modeling of combined far-infrared and vacuum drying banana slice. Journal of Food Engineering, 92(1), 100–106.
Toğrul, İ. T., & Pehlivan, D. (2002). Mathematical modelling of solar drying of apricots in thin layers. Journal of Food Engineering, 55(3), 209–216.
Westerman, P. W., White, G. M., & Ross, I. J. (1973). Relative humidity effect on the high-temperature drying of shelled corn. American Society of Agricultural and Biological Engineers, 16(6), 1136–1139.

Research Articles


How to Cite
DONGBANG, Watcharin; NUANTONG, Weerapon. Investigation of Mathematical Modeling for Banana Slices Drying using Hot Air Technique. Naresuan University Journal: Science and Technology (NUJST), [S.l.], v. 28, n. 3, p. 79-87, june 2020. ISSN 2539-553X. Available at: <>. Date accessed: 04 mar. 2021. doi: