Combined Hot Air-Microwave Drying Methods in Banana Chips Production

Bananas were sliced at three thickness (3, 5 and 10 mm) and treated by three pretreatments T , T , T 123 and T as a control sample. Banana slice dried by combined hot air-microwave drying method. Drying 0 parameters such as drying rate and rehydration ratio along with quality factors such as color, ascorbic acid and sugar content were evaluated. Pretreatments increased drying rate and decreased drying time. All pretreatments had significant effect on quality factors but pretreatment with 1% sodium bisulphite showed higher quality factors except ascorbic acid in comparison with other treatments.