Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree.

from fruits and vegetables. In the present study, the effect of temperature (70, 80 and 90 ◦C) and thickness of
puree (2 and 3 mm) on drying characteristics, mass transfer and quality attributes of RW dried banana puree
were investigated. Results showed that drying at 90 ◦C reduced drying time (~61–64%) and energy consumption
(~30–44%), as compared to drying at a lower temperature (70 ◦C) for both the thickness. The effective diffusion
coefficient (Deff) values obtained (2.89 × 10