Description of Whole Banana Drying through a Diffusion Model Using Numerical Solution via Generalized Coordinates

摘要: Drying is a method of preservation widely used to prolong the post-harvest life several agricultural products. In this work, experiments were accomplished involving drying whole bananas, using hot air at temperature 40.0 oC and constant velocity 1.5 m s-1. The mass loss in regular time intervals was measured gravimetric method. order describe process, liquid diffusion model used, assuming variable volume effective diffusivity [. Thus, equation numerically solved through finite method, with fully implicit formulation. Due geometry product, written generalized coordinates, then discretized, boundary condition third kind To take advantage symmetry, bananas considered as revolution solids, obtained by rotation an area plane (x,y) about axis y. directly photography banana, which served create non-orthogonal structured grid 32 x 40 control volumes. thermo-physical parameters optimization algorithm, based on inverse Once known, kinetics well water distribution within stipulated times presented analyzed. statistical indicators enable conclude methodology proposed banana presents good results.