Dehydration Behaviour of Plain and Fortified Banana Pulps in the Preparation of Bars

Banana and banana-SMP pulps were dehydrated in a cross flow cabinet tray drier and the dehydration behavior was studied. The moisture loss data were used to calculate the drying rate and the moisture ratio. The results showed that the drying of banana and banana-SMP pulps takes place in the falling rate period and is governed by moisture diffusion. Mathematical relationships were established between moisture ratio and drying time for the banana and banana-SMP pulps. The incorporation of SMP in banana pulp does not affect the drying rate and drying time. The sorption isotherm was also studied for the safe storage of bars. It was observed that the banana bars, so obtained should be stored under 43.9 to 64.8% RH.