Evaluation of ultrasonication and carbonation-ultrasonication assisted convective drying techniques for enhancing the drying rates and quality parameters of ripe and raw banana (Musa) peel

Raw and ripe banana ( Musa Cavendish ) peel slices were dried by application of ultrasonication (U) and carbonation-ultrasonication (CU) as pre-treatments for tray drying (T) at 60 °C. Lesser drying time and higher diffusivity was noticed in CU + T dried samples followed by U + T and T dried samples. Model ‘Wang and Singh’ was identified as the excellently fitting model to experimental data. SEM images of dried samples revealed the microchannels formation due to U treatment, which were more couloir after CU treatment. Water and oil holding capacity (WHC and OHC) for raw peel powders was higher than ripened peel powders at 40, 60 and 80 °C. WHC and OHC increased significantly after U + T drying or CU + T drying as compared to T drying for ripe and raw peel powder samples. Back extrusion force (BEF) varied from 67.42 to 69.22 N and from 84.6 to 86.02 N for ripe and raw peel samples respectively. Given treatments resulted in lesser colour change and Browning Index. But U + T or CU + T treatment did not affect BEF significantly. CU + T was deemed to be the appropriate drying technique for ripe and raw banana peel drying.