Modeling the Electrohydrodynamic (EHD) Drying of Banana Slices

Electrohydrodynamic (EHD) drying of banana slices was modeled both numerically and empirically. The drying process was conducted using the EHD technique at 6, 8, and 10 kV cm with banana slices 3 mm thick. Based on the maximum coefficient of determination ( ) and minimum value of root mean square of error (RMSE) observed in the experimental and predicted values of moisture ratio, the diffusion model was identified as the best prediction model. The values for effective moisture diffusivity were calculated to be in the range of 3.12 × 10 to 4.23 × 10 m s . In addition, a theoretical model was developed using the numerical (implicit) solution of the second Fick’s equation based on low variation in the external resistance by applying EHD. Moisture ratio versus time showed a falling rate period indicating that the internal moisture transfer is dominant at EHD. Results of numerical solution showed adequate consistency with experimental data, having the maximum difference of less than 0.16 g g in moisture content.