Abstract An existing two layer evaporation/diffusion model of thin layer drying was modified to incorporate shrinkage. The model was developed and tested for a heat pump test dryer using cylindrical slices of banana, which were dried as a single layer. Shrinkage and drying data were collected over a range of conditions from 28 to 38 °C and 12–30% relative humidity. In addition, models of depletion of key aroma volatiles were developed, to allow prediction of aroma profiles under different drying conditions. It was found that inclusion of shrinkage significantly improved the goodness of fit of the drying model, with shrinkage in the direction of slice thickness found to have a greater effect on drying rates than shrinkage in the radial direction. Aroma profiles were compared at different drying intervals, using four banana flavor compounds as indicators. Volatile depletion during drying was found to approximate a first order kinetic reaction with exponential decay over short periods.

中文翻译：

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带收缩的两层干燥模型的推导及香蕉干燥过程中挥发物消耗分析[J].

摘要 对现有的薄层干燥的两层蒸发/扩散模型进行了修改，以纳入收缩。该模型是针对使用圆柱形香蕉片的热泵测试干燥机开发和测试的，香蕉片作为单层干燥。收缩和干燥数据是在 28 至 38°C 和 12-30% 相对湿度的一系列条件下收集的。此外，还开发了关键香气挥发物的消耗模型，以预测不同干燥条件下的香气特征。发现包含收缩显着提高了干燥模型的拟合优度，发现切片厚度方向的收缩对干燥速率的影响大于径向收缩。比较不同干燥间隔的香气特征，使用四种香蕉风味化合物作为指标。发现干燥过程中的挥发性消耗近似于在短时间内呈指数衰减的一级动力学反应。