Enhancing cooking banana preservation: A mathematical model approach

Abstract

This study systematically investigated the solar drying kinetics of cooking banana slices with thicknesses of 5mm, 10mm, and 15mm at temperatures of 50°C, 60°C, and 70°C. Employing the solar drying method, the drying process exhibited a diffusion-controlled mechanism, transitioning from a brief constant rate period to a predominant falling rate period until reaching equilibrium moisture content. The drying rate constant (k) displayed an increasing trend with elevated temperature, while an inverse correlation was observed with slice thickness, establishing direct and inverse relationships with drying time and temperature, respectively. Fifteen thin-layer drying models were applied to fit the moisture ratio (MR) data, and the Midilli-Kucuk model demonstrated superior performance, attributed to its high R2 value (0.997) and lowest values of RMSE (0.00228) and X2 (0.0000132). Proven to be a robust tool, the Midilli-Kucuk model effectively predicted the single-layer drying kinetics of cooking banana slices, providing valuable insights for dryer design and processing. Empirical equations derived from the obtained data enable the prediction of drying kinetics specifically for cooking banana slices in the solar drying method. This study contributes significantly to the comprehension and optimization of the drying process for unripe cooking banana, offering practical implications for dryer design and processing enhancements.