Microwave vacuum drying of banana slices

The microwave vacuum drying equipment technology was used to develop new banana drying products, and the optimum microwave vacuum drying technology for banana slices was obtained.
The effects of vacuum, microwave intensity and slice thickness on color difference, brittleness, swelling rate and sensory quality of banana slices were studied by three factors and three levels L9 (34) orthogonal design. The technological parameters of microwave vacuum drying of banana slices were optimized by comprehensive optimization method.

The quality of dried banana slices obtained by different microwave vacuum drying process parameters is obviously different. The optimum point of microwave vacuum drying process is determined as follows: vacuum degree - 80 kPa, microwave intensity 14 W/g, slice thickness 12 mm. The quality of dried banana slices obtained under this process condition is better than that of microwave drying. And vacuum frying. It is feasible to use microwave vacuum drying technology to prepare new type banana slices dried products. Optimized technological conditions can significantly improve the quality of banana slices dried products and provide theoretical basis for the industrial application of microwave vacuum drying technology for banana slices.

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