Banana (Musa acuminata) peel drying and powder characteristics obtained through shade and microwave drying processes

Abstract

ABSTRACTThe banana peel is a common waste generated when the banana fruit is consumed. Drying is a common method that can preserve the banana peel so that it can be further processed to generate wealth from waste. In this work, the banana peel was dried under shade drying and microwave drying at microwave power settings of 100W, 440W and 1000W. Falling drying rate periods were observed at the end of the drying process for all drying conditions. The shortest drying time and lowest moisture content were obtained when using microwaving drying at 1000W. The banana peel dried under shade has the highest moisture content although having the longest drying period. The flowability of the dried banana peel powders ranges from fair to very, very poor flowability characteristics. The banana peel powder produced under microwave drying at 1000W can aid the preservation by having the lowest final moisture content as well as reducing problems associated with its handling during processing by displaying the best flowability compared to other drying processes studied.