Presented at the 4th International Symposium on Innovative Approaches in Engineering and Natural Sciences (ISAS WINTER-2019 (ENS)), Samsun, Turkey, Nov 22, 2019

SETSCI Conference Proceedings, 2019, 9, Page (s): 543-547 , https://doi.org/10.36287/setsci.4.6.156

Published Date: 22 December 2019    | 929     10

In this study, freeze drying (FD) technology, which is used commonly to preserve the beneficial aromas of the products by prolonging the shelf life and therefore shown as the healthiest drying method. Bananas were used as the dried product that consumes a lot among the fruits and has a high human health benefit as it is a fruit rich in fiber and potassium content. Firstly, sliced banana fruit was freeze dried and the kinetic models are development according to the weight loss. The freeze drying process was took along the 14 hours and the weight of the banana, about 100 gr, was measured per 2 hours and calculated the moisture ratios. According to the experimental results, total 8 kinetic drying models are performed via Matlab software. As a result, the lowest khi square (X2) and expected standard failure (RMSE) were calculated as 241x10-6 and 155x10-4 respectively. İn addition, the correlation value (R2) was about 0.9982 as well. Within the 8 kinetic models, the Page model is given the best results.

Keywords - Freeze-drying, Drying kinetic, Drying of banana, Page model

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