Sustainable superheated steam drying of unripe banana (Musa acuminata cv. Hom Thong): Effects on mathematical modeling
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Abstract
Results indicated that the moisture ratio was significantly influenced by both drying temperature and slice thickness. Higher drying temperatures and thinner slices facilitated greater moisture migration during the drying process. Statistical analysis revealed that the modified Page model provided the best fit for estimating the moisture ratio of unripe banana slices with a 1 mm thickness (R2 = 0.9963, RMSE = 0.0115, and χ2 = 0.0001). For 2-mm and 3-mm thickness samples, the Page model performed better in describing the drying behavior. Both models were found to be effective in predicting the drying kinetics, demonstrating their potential for optimizing the SSD process in UBF production.
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