Post Time: 15 August 2020
Drying preserves the product by lowering the amount of moisture in the material, while quick freezing process preserves the product by lowering its temperature below the freezing point of water.
The experimental data of banana slices performed with the drying temperature of 45 ℃, the air velocity of 1.0 m/s and materials thickness of 3 mm using the heat pump dryer, a new banana chips machine, was used as measured samples.
|
Drying temperature |
Banana slice thickness |
Spreading density |
Drying time |
|
60°C |
3.5 mm |
2.2 kg/m2 |
192.5 min |
[From Parameters optimization of heat pump drying technique for banana slices]