AbstractThe purpose of this study was to develop the prototype drying system for drying the Pisang‐Awak (PA) banana. It was designed and implemented to study the drying kinetics in each drying mode: hot air drying (HA), infrared drying (IR), and hybrid drying (Hy). The experimental results were fit with simulation results from the finite element method (FEM). Two statistical parameters, the coefficient of determination and the root mean square error , were used to assess the fit between experimental results and simulation results, and their respective ranges were 0.960–0.997 and 0.014–0.050. For PA banana drying the most suitable drying mode is hybrid, combining 1.5 m/s flow of hot air and IR heating at 60°C drying temperature. The axial and radial shrinkages of PA banana were the largest in Hy mode at 60°C, namely 18.2 and 27.3%, respectively, and this choice gave the best/lowest specific energy consumption (SEC) for drying performance and the best final dried PA banana.Practical ApplicationsThe understanding of the drying kinetics and shrinkage properties of the dried PA banana is important for the choice of drying process because these reflect the quality of the dried product and help an engineer to design the drying system. Therefore, the empirical mathematical modeling of the drying process serves a crucial role in the food industry sector. These results can be used to quantify temperature and moisture content as functions of drying time to monitor the drying process of PA banana, saving energy and time.
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