Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods

In the present study, banana slices were dried and compared using electrohydrodynamic (EHD) drying method at 4.5, 6.5, and 8.5 kV/cm; oven at 50, 60, and 70 degrees C; and hot-air drying at 50, 60, and 70 degrees C at a constant air velocity of 1.5 m/s. ANOVA showed that drying method had a significant effect on drying time, rehydration capacity, shrinkage, color features (L*, a*, b*, and Delta E), and consumed energy. The values of consuming energy for EHD at 8.5 kV/cm, oven, and hot-air drying at 70 degrees C were 2.99, 20.9, and 81.7 kJ/g run on full capacity of each dryer, respectively. Oven drying led to a greater color change than did hot-air. No significant difference was observed between the color change feature Delta E for EHD and hot-air dried samples in the orthogonal contrast analysis. The falling rate period for EHD moisture movement showed that diffusion was describing the moisture gradients and the internal moisture transfer was dominant. EHD is not fast; however, its advantages like less energy needed, lower shrinkage, and great rehydration capacity make it a good choice for combining with other convection drying methods.