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- W2112933689 abstract "This work is devoted to the experimental study of banana drying energy cost. A prototype drier with a capacity of 120 kg of fresh produce, meeting the need of a producer, was designed and built. The system was then used to undertake an experimental study on energy costs of banana drying, taking into account the influence of aerodynamic settings within the drying enclosure. The results showed that the final sought water content, approximately 20% in dry base, is obtained in 35 hours when drying is performed at 60°C without air recirculation; the power consumption was 83 kWh. The power consumption was lower (only 30 kWh) when drying at lower temperatures combined with air recirculation during the process. The combination of the aerodynamic settings would therefore make it possible to divide the energy drying cost by three but would consequently increase operation time. These results offer an interesting indicator on energy constraints related to this type of processing for banana conservation, a strongly perishable product of great economic importance for the Subsaharan African countries in particular. INTRODUCTION. Drying food products is a vital technique for developing countries whose food self-sufficiency rests primarily on agriculture. It consists in reducing the activity of water in these products up to a value which enables to preserve while respecting some related quality standards and guaranteeing, for the production chain, reasonable pace and cost (Bimbenet, 1978). Tropical fruits, in this case banana, are extremely important for the economies of several Sub-Saharan African countries. In Cameroon for example, banana is produced industrially and traditionally throughout the year in the equatorial zone; 14 % of this production is directly intended for export. In primarily agricultural rural areas, after- harvest losses are estimated at up to 60 % (Ministry of Agriculture, 1986) due to the landlocked nature of most of these areas (absence of road infrastructures) and lack of preservation equipment. Initially, the main interest of this preservation technique was to make up for the seasonal gap between most food products and to spread out their" @default.
- W2112933689 created "2016-06-24" @default.
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- W2112933689 date "2010-07-06" @default.
- W2112933689 modified "2023-10-08" @default.
- W2112933689 title "EXPERIMENTAL STUDY OF BANANA DRYING ENERGY COSTS IN A PROTOTYPE ELECTRIC DRIER" @default.
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