Author(s):

Shivam Salunke, Kailash Chandra Yadav and Shahaji Kadam

Abstract: Banana chips were dehydrated using microwave energy at different power levels (20W, 40W, 60W and 80W). Dried samples were evaluated for drying parameters and quality attributes, viz. rehydration ratio, color, and microbial load. It was found that the increase in power level, decreases the drying time to react emc level. Minimum drying time of 19 min at 80W, whereas maximum drying time 45min was at 40W. Maximum Rehydration ratio was observed at 40W, lower Rehydration ratio was observed for both control and pretreated sample at 20W and 80W. The packaged (LDPE) banana chips was microbiologically safe upto 90 days in FSSAI norm. Page, Henderson and pabis, lewis, Wang sing, Peleg model more validated. Lowest RMSE value was observed in Peleg model followed by Lewis model. Pretreated sample shared lower L value (34.19, 30.07, 37.82, 45.82) than control sample (39.06, 28.88, 48.51, 47.17) whereas fresh banana (70.86) at 20W, 40W, 60W, 80W. Pretreated sample shared A value (7.39, 5.65, 5.91, 9.34) than control sample 7.28, 2.52, 10.33, 8.87) whereas fresh banana (4.56) at 20W, 40W, 60W, 80W. Pretreated sample shared lower B value (24.1, 21.66, 26.55, 30.14) than control sample (28.85, 15.08, 37.94, 36.99) whereas fresh banana (32.24) at 20W, 40W, 60W, 80W respectively.

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