Skip to main content

Lund University Publications

LUND UNIVERSITY LIBRARIES

Optimization of Drying Parameters for Pretreated Green Banana Slices Using Response Surface Methodology

Dhake, Kushal ; Jain, Sanjay Kumar ; Jagtap, Sandeep LU orcid and Pathare, Pankaj (2025) In Journal of Food Quality 2025(1).
Abstract
In this study, the influence of drying temperature and pretreatment on the drying kinetics and quality metrics of green banana slices was investigated. The present investigation included the drying of 4 ± 1 mm green banana slices with potassium metabisulfite (KMS) at levels of 0 (control), 0.5%, 1%, and 1.5% in a tray dryer. A numerical optimization method was utilized to optimize the drying rate, color, water activity, rehydration ratio, and attractiveness of the banana slices, using a variety of input factors such as drying temperature and pretreatment. The results revealed that the untreated samples and those treated with 1.0% and 1.5% KMS required a longer drying time than the samples treated with 0.5% KMS. The process parameters were... (More)
In this study, the influence of drying temperature and pretreatment on the drying kinetics and quality metrics of green banana slices was investigated. The present investigation included the drying of 4 ± 1 mm green banana slices with potassium metabisulfite (KMS) at levels of 0 (control), 0.5%, 1%, and 1.5% in a tray dryer. A numerical optimization method was utilized to optimize the drying rate, color, water activity, rehydration ratio, and attractiveness of the banana slices, using a variety of input factors such as drying temperature and pretreatment. The results revealed that the untreated samples and those treated with 1.0% and 1.5% KMS required a longer drying time than the samples treated with 0.5% KMS. The process parameters were optimized using response surface methodology, adopting an I-optimal design for this investigation. The best solution yielded a drying air temperature of 60.62°C and a pretreatment level of 0.786% KMS, resulting in a drying time of 346.28 min, a color (L∗) value of 76.23, a water activity (aw) of 0.299, and a rehydration ratio of 2.81. Similar outcomes were obtained when the optimized conditions were tested and compared with experimental data using an experimental validation process. (Less)
Please use this url to cite or link to this publication:
author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Quality
volume
2025
issue
1
article number
3959937
pages
16 pages
publisher
John Wiley & Sons Inc.
external identifiers
  • scopus:105001552480
ISSN
0146-9428
DOI
10.1155/jfq/3959937
language
English
LU publication?
yes
id
672916a7-6bab-485f-abdb-ce24f98d081e
date added to LUP
2025-02-05 07:50:30
date last changed
2025-05-16 04:01:29
@article{672916a7-6bab-485f-abdb-ce24f98d081e,
  abstract     = {{In this study, the influence of drying temperature and pretreatment on the drying kinetics and quality metrics of green banana slices was investigated. The present investigation included the drying of 4 ± 1 mm green banana slices with potassium metabisulfite (KMS) at levels of 0 (control), 0.5%, 1%, and 1.5% in a tray dryer. A numerical optimization method was utilized to optimize the drying rate, color, water activity, rehydration ratio, and attractiveness of the banana slices, using a variety of input factors such as drying temperature and pretreatment. The results revealed that the untreated samples and those treated with 1.0% and 1.5% KMS required a longer drying time than the samples treated with 0.5% KMS. The process parameters were optimized using response surface methodology, adopting an I-optimal design for this investigation. The best solution yielded a drying air temperature of 60.62°C and a pretreatment level of 0.786% KMS, resulting in a drying time of 346.28 min, a color (<i>L</i><sup>∗</sup>) value of 76.23, a water activity (a<sub><i>w</i></sub>) of 0.299, and a rehydration ratio of 2.81. Similar outcomes were obtained when the optimized conditions were tested and compared with experimental data using an experimental validation process.}},
  author       = {{Dhake, Kushal and Jain, Sanjay Kumar and Jagtap, Sandeep and Pathare, Pankaj}},
  issn         = {{0146-9428}},
  language     = {{eng}},
  month        = {{02}},
  number       = {{1}},
  publisher    = {{John Wiley & Sons Inc.}},
  series       = {{Journal of Food Quality}},
  title        = {{Optimization of Drying Parameters for Pretreated Green Banana Slices Using Response Surface Methodology}},
  url          = {{https://lup.lub.lu.se/search/files/209080637/Journal_of_Food_Quality_-_2025_-_Dhake_-_Optimization_of_Drying_Parameters_for_Pretreated_Green_Banana_Slices_Using.pdf}},
  doi          = {{10.1155/jfq/3959937}},
  volume       = {{2025}},
  year         = {{2025}},
}