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Effects of Pretreatments on Banana Drying by roopchand0008 is a document available to read on EtoBox.
This study investigates the effects of various pretreatments and drying temperatures on the drying characteristics of ripe Gros Michel banana slices. The findings indicate that 5 mm thick slices dried more efficiently at 70°C, with significant differences in moisture diffusivity and re-hydration ratios among the different pretreatments. The results suggest that pretreatments such as lemon juice and ascorbic acid enhance the reconstitution of moisture in dried bananas.
- Author
- roopchand0008
- Language
- EN