Effect of Pretreatment and Temperature on Drying Characteristics and Quality of Green Banana Peel

In banana cultivation, a considerable amount of the production is wasted every year because of various constraints present in the post-harvest management chain. Converting green banana pulp and peels into flour could help to reduce losses and enable the food sector to keep the product for an entire year or more. In order to use green banana fruit and peel flour in the food industry as a raw ingredient such as in bakery and confectionery items-namely biscuits, cookies, noodles, nutritious powder, etc.-it is essential to standardize the process for the production of the flour. As a result, the purpose of this study was to investigate the influence of pretreatment and temperature on the drying capabilities and quality of dried green banana peel. The green banana peel pieces were pretreated with 0.5 and 1.0% KMS (potassium metabisulfite), and untreated samples were taken as control, and dried at 40 degrees, 50 degrees, and 60 degrees C in a tray dryer. To reduce the initial moisture content of 90-91.58% (wb) to 6.25-9.73% (wb), a drying time of 510-360 min was required in all treatments. The moisture diffusivity (Deff) increased with temperature, i.e., Deff increased from 5.069-6.659 x 10-8, 6.013-7.653 x 10-8, and 4.969-6.510 x 10-8 m2/s for the control sample, 0.5% KMS, and 1.0% KMS, respectively. The Page model was determined to be the best suited for the drying data with the greatest R2 and the least chi 2 and RSME values in comparison with the other two models. When 0.5% KMS-pretreated materials were dried at 60 degrees C, the water activity and drying time were minimal. Hue angle, chroma, and rehydration ratio were satisfactory and within the acceptable limits for 0.5% KMS-pretreated dried banana peel at 60 degrees C.