Process optimization of banana thin-layer drying using response surface methodology

Drying is one of the old methods used for preserving foods; however, due to possible occurrence of some undesirable changes in dried foods, its control is specifically important. Response surface methodology (RSM) is set of techniques used for controlling and optimizing processes where a desired surface is affected by many variables. Thus, RSM can be one of the appropriate methods for controlling time and various drying conditions. In this study, thin-layer drying of banana was conducted at four temperatures (50, 60, 70 and 80°C), three inlet air velocities (0.5, 1 and 1.5 m/s) and three banana thicknesses (2, 4 and 6 mm). The results showed that the highest desirability (0.91) in order to minimize moisture content and maximize drying rate achieved at 80°C temperature, 1.5 m/s inlet air velocity, 100 min drying time and 2 mm thickness.