Comparison between continuous and intermittent drying of whole bananas using empirical and diffusion models to describe the processes

摘要: Abstract Four experiments were carried out with continuous and intermittent drying of whole bananas, using hot air. Three processes performed the same intermittency ratio (1/2), times 0.5, 1.0 2.0 h. Dimensionless moisture content as a function effective operation time was described by empirical diffusion models. Peleg model enabled to observe that eight hours equivalent four discontinuous process 1 h intermittency. In addition, this determine an expression for rate increase value rate. Diffusion boundary third kind well made it possible realize mass transfer Biot number reduced from 11.5 (continuous) 0.6 (1 h intermittency), indicating in case product is submitted smaller stresses.