Modelos empíricos e difusivos para a descrição da secagem de bananas.

Abstract

In search of a method for preserving food, researchers continue to conduct research with certain types of food by the method of drying or dehydration method used since antiquity, which aims to reduce the water content of the product, enabling storage for longer periods. Therefore this study aimed to conduct study to determine the drying kinetics of banana - Nanica (musa paradisiacal) at temperatures of 40, 50, 60 and 70 ° C and air velocity 1.5 m s-1 agreed with the models empirical mathematical (Page, Newton, Henderson and Pabis, two terms and the Diffusion Approximation) and diffusive. The waste analysis, determination coefficient and the mean relative error, calculated for each fitted model will be used to assess which model best fit the experimental data of drying. It was observed that the best fits were the Page equation and the equation of two terms and the diffusion approximation for the diffusive model equation best fit was convective.