Finite element modeling of banana slices in convective drying, studies on isotropic shrinkage kinetics using Arbitrary Lagrangian-Eulerian (ALE) approach

The study develops a mathematical model for describing the thin-layer drying kinetics of green banana slices at drying temperatures of 50, 60, 70, and 80℃. The three-dimensional finite element method (FEM) was used to simulate simultaneous heat and moisture transfer (HMT) in a disc shaped banana slice during convective drying. The dehydration temperature was further optimized using color and antioxidant properties. Experimental drying data were fitted to twelve thin-layer drying models, with the Hasibuan and Daud model best fitting at 50℃ and 60℃ (R² of 0.998 and 0.999) and Bolbay and Sahin model at 70, and 80℃ (R² of 0.997 and 0.999). Using COMSOL Multiphysics, FEM analysis captured spatial temperature, moisture distribution, and isotropic shrinkage via Arbitrary Lagrangian-Eulerian (ALE) approaches. Predicted moisture content, surface temperature, and shrinkage characteristics aligned closely with experimental results, validating the model's ability to predict the convective drying process. Furthermore, sensitivity analysis revealed that effective moisture diffusivity (D_eff) and heat transfer coefficient (h_T) significantly influenced model predictions.