Determination of effective moisture diffusivity of banana using Thermogravimetric analysis

Drying has been extensively used as a food preservation procedure. The longer life attained by drying is however accompanied by huge energy consumption and deterioration of quality. Moisture diffusivity is an important factor that is considered essential to understand for design, analysis, and optimization of drying processes for food and other materials. Without an accurate value of moisture diffusivity, drying kinetics, energy consumption, quality attributes such as shrinkage, texture, and microstructure cannot be predicted properly. However, moisture diffusivities differ due to variation of composition and microstructure of foodstuff and drying variables. For a particular food, it changes with many factors including moisture content, water holding capacity, process variables and physiochemical attributes of food. Published information on moisture diffusivities of banana is inadequate and sometimes inconsistent due to lack of precise repeatable analysis techniques. In this work, the effective moisture diffusivity of banana was determined by Thermogravimetric Analysis (TGA), which ensures precise measurements and reproduction of experiments. A TGA Q500 V20.13 Build 39 was deployed to obtain the drying curve of the food material. It was found that effective moisture diffusivity ranged from 6.63 x 10(-10) to 1.03 x 10(-9) and 1.34 x 10(-10) to 6.60 x 10(-10) for isothermal at 70 degrees C and non-isothermal process respectively. These values are consistent with the value of moisture diffusivity found in the literature. (C) 2014 The Authors. Published by Elsevier Ltd.