Shrinkage and density evolution during drying of tropical fruits: application to banana

By A. Talla, J. Puiggali, W. Jomaa, Y. Jannot. 2004

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Convective drying of apple: mathematical modeling and determination of some quality parameters. (2010, background): “Many studies have been carried out on the changes of the quality characteristics such as color and shrinkage during drying of agricultural products (Demir et al., 2004; Mayor & Sereno, 2004; Sacilik & Elicin, 2004; Talla et al., 2004; Koc et al., 2008).”
Mathematical models to describe thin-layer drying and to determine drying rate of whole bananas (2014, methodology): “Talla et al. (2004) developed mathematical models for density and shrinkage variation of banana during drying and validated these models through an experimental study on this fruit.”