Shrinkage Characteristics of Banana in Adsorption Drying under Low Temperature
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Abstract:
The shrinkage characteristics of banana during its drying by absorption under low temperature were investigated here. The relationship between reduced volume and removed moisture was discussed and some definitions, including Volume Shrinkage Coefficient and Shrinkage Isotropy Ratio, were also introduced. Shrinkage was considered to be a factor of diffusion coefficient due to its influences on heat and mass transfer and the corresponding corrective diffusion coefficient was deduced.
