Drying Kinetics of Banana PeelSravan Kumar K*
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
- *Corresponding Author:
- Sravan Kumar K
Department of Food Engineering and Technology
Sant Longowal Institute of Engineering and Technology
Tel: + 919886889673
E-mail: [email protected]
Received date: September 29, 2015 Accepted date: October 12, 2015 Published date: October 16, 2015
Citation: Kumar SK (2015) Drying Kinetics of Banana Peel. J Food Process Technol 6:514. doi:10.4172/2157-7110.1000514
Copyright: © 2015 Kumar SK. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Drying of blanched banana peel was carried out in tray dryer. The drying experiments were performed at two different temperatures and a constant air velocity of 0.5 m/s. To select a best model, five different thin layer drying models were fitted to experimental data. Nonlinear regression procedure was used to fit five different models. The models were compared with experimental data of banana peel drying at air temperature of 60°C and 70°C. The best thin layer drying model was selected using the coefficient of determination (R2), chi-square (Ã°ÂÂÂ³2) and Root Mean Square Error (RMSE). The highest value of R2 (0.99640, 0.99652), the lowest of chi-square(Ã°ÂÂÂ³2) (0.000218, 0.000231) and RMSE (0.014778, 0.015177 ) at temperature of 60°C and 70°C indicated that the Logarithmic and Henderson and Pabis model is the best mathematical model to describe the drying behaviour of banana peel.