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What is Banana Slice Drying: LPSSD-FIR Method about?

This study investigates a novel drying technology combining low-pressure superheated steam and far-infrared radiation (LPSSD–FIR) for banana slices, aiming to improve drying kinetics and product quality. Results indicate that while LPSSD–FIR generally requires longer drying times compared to vacuum drying, it yields better quality in terms of texture and rehydration, with 80 °C identified as the optimal drying temperature. The findings suggest that this hybrid method can enhance the quality of heat-sensitiv

Author

annamayur7

Language

EN