Comparison of convective and modified temperature-controlled microwave drying on energy and physicochemical properties of banana slices

In this study, banana slices were dried in convective (CD) and modified temperature-controlled microwave drying (MTCM) methods and at 40, 50, 60, and 70 ºC to produce banana chips. The kinetics, energy analysis, and physicochemical properties of the drying processes were investigated. Drying rates varied between 0.0039 and 0.10 g moisture g dry matter minute⁻¹ for drying processes. Effective diffusion values were determined between 8.22 × 10^–8–1.13 × 10^–5 m²s⁻¹ for drying processes. Rehydration capacities were determined between 49.10 and 65.88% for dry methods. Hardness values were determined between 38.00 and 66.30 N for drying processes. Specific moisture absorption rate values were determined to vary between 0.0015 and 0.0099 kgkWh⁻¹. The energy efficiency values were determined to vary between 0.96 and 6.48% for processes, and the latent heat evaporating values ranged between 0.64 and 2.05 kWh. The most suitable (p < 0.05) color values for CD and MTCM were determined at 70 ºC. In this study, the MTCM 70 ºC method is recommended for drying kinetics and physical quality properties. In future studies, a more comprehensive analysis can be conducted by taking into account its bioactive properties.