Sustainable Indoor Convection Drying of Banana Slices: Kinetics and Model Validation

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Maximized energy efficiency highlighted by improvements in drying kinetics of banana slices under indoor convection drying, with varying surface temperatures.
Experimental results showed a higher convective heat transfer coefficient of 1.67 W/m2°C for thicker slices, indicating better drying efficiency.
Analysis identifies thermal performance trends regarding moisture evaporation, essential for optimizing food industry drying processes.
Findings support advancements in sustainable agricultural processing by enhancing drying processes and minimizing post-harvest losses.

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Analysis reveals the impact of slice thickness on thermal performance and drying efficiency in the food industry, suggesting enhanced methods.

Sangwan et al. (2025) studied this question.

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Analysis reveals the impact of slice thickness on thermal performance and drying efficiency in the food industry, suggesting enhanced methods.