Banana drying using 60⁰C of temperature in College of Engineering and

Applied Technology (CEAT), La Trinidad, Benguet

Characteristics of Banana Slices Subjected for Oven Drying at 60⁰C

Alexander Ngolab1., Tim Chattom2, Noeme Songaben1, and Red Madayam1

1
Department of Agricultural and Biosystems Engineering, College of Engineering and Applied
Technology, Benguet State University,Philippines, 2Professor, Punjab University of Agriculture,
Indea km5 La Trinidad, Benguet.
January 28, 2019
ABSTRACT

A quantity of banana slices were subjected The oven-drying test can be a useful tool for
for oven drying at 60⁰C. understanding what is happening inside of
the banana as it dries. In some cases, even
The activity was conducted the oven-dry test can have an error if the
primarily to evaluate the sample to be dried contains a high
characteristics of dried banana concentration of contaminants other than
water. The correct moisture content is
slices in terms taste, change in
important for product quality. Also drying
moisture content, appearance and the product is a method of preserving a
texture. product especially for commercial purposes.
The amount of moisture in banana affects
How do banana slices were the potential for storage without molding or
prepared. deterioration from chemical reactions such
as oxidation. It also affects the physical
What are the data gathered? properties of the material. Products with
How are the data gathered? higher moisture contents have higher
thermal conductivities and lower electrical
Result of the activity shows that the resistances because water is an excellent
dried slices were……… conductor of heat and electricity. Moisture
content also affects force-deformation
characteristics.

Key words:

Drying, Banana, Slices, Oven,

1 INTRODUCTION
 OBJECTIVES OF THE STUDY

The general objective of this

1. Why drying? (What is importance of drying studythe is to determine the characteristics
banana) of banana slices subjected for oven drying at
2. Use of dried banana 60 C in terms of the following:
3. Production of banana  MC
Dying is one of methods to preserve food  Color
for any purposes. Removing the liquid
 Appearance
substance from the material keeps it last for
 Texture
the period of time. It is convenient in terms
packaging, processing and transporting  Taste
products. effect of temperature using 60⁰C to Saba in
According to BAR 2019, Ssaba or terms of its physical changes (weight, taste,
Kardaba (Musa acuminata) is one of the color, odor, and texture). And also, to
major agricultural products in the evaluate the finished products through
Philippines. along with the Coconut and people’s taste.
Sugar cane. This type of banana variety
MATERIALS AND METHODS
serves as typical co-product of commercial
Materials
feeds for animals. Furthermore, Saba or
\The instrument use in the study were
Dippig provides nutritional value as
the following: Knife, Chopping board, ruler,
potatoes. It can be eaten raw, cooked, and
weighing scale (digital), tracing paper, tray and
dried.
oven dryer.
This kind of banana variety has an
Samples
angular shape. The fruits are 8 to 13 cm (3.1 The banana samples were bought from
to 5.1 in) long and 2.5 to 5.5 cm (0.98 to the market (La Trinidad Market). The samples
2.17 in) in diameter. Depending on the were half ripe ………(sizes, total mass,)
ripeness, the fruits are distinctively squarish
and angular. The flesh is white and starchy Sample preparation
texture. 1. Slice
In initial tasting the product is sweet, 2. Mass measurement
to be accurate the sweetness of this variety is 3. Arranged on the trays: How many
known to be 3.5/5 (Regielene, 2016). slices were placed on the tray.
However, it became tasteless and the sweet Configuration
flavor vanished as it dried. 4. Representative samples.
Objective 5. Drying
Drying in the oven equipment is the
method used in this study, which is to Data gathered
determine the moisture content present in 1. Mass: Initial mass of the sample. Mass
the specimen and to determine the time during drying
consumed to dry the product. Also, to Data Acquisition
determine the major physical (color, shape, 1. How the mass of the banana slices
weight, taste, and odor) changes. Heat effect were measured.
the quality of the banana. Evaluation
MC
Color
Appearance
Texture
4 5
6
1 2 3
Fig. 1. Materials used in the experiment
Materials: 1. Digital Weighing Scale 2. 6
pcs. Half-ripe Saba 3. Tray 4. Chopping
Board 5. Tracing paper 6. Stainless Knife 7.
Oven (not included in the picture).
At the first step the team barrowed
weighing scale and bought the Saba, cleaned
the tray and others ready for drying.
Fig. 2. Chopping the banana into same size
The team sort the best Saba peeled and
chopped it accordingly. Removing the small
ones and leaving similar in size banana.
Fig. 3. Complete 36 pcs of sliced Saba
The team carefully selected similar
size of sliced banana and aligned them
carefully. Two trays were filled but only
one tray was observed determining the
changes. However, both of the trays were
placed into the oven and setting the
temperature at 60⁰C.
Fig. 4. Setting the temperature at 60⁰C
The temperature was constantly set
throughout the activity from 8:04am to
3:38pm. Nevertheless, there was a
fluctuation of temperature the moment it
was opened for weighing.
At weighing, the team weighs the six
samples thus consumed two minutes of time
that includes the recording of its weight.
Hence, the total time interval for each
weighing is 32 minutes.
 Fig. 7. Completely dried samples

After 15 times of weighing, the six

Fig. 5. weighing the sample every after 30minutes.
In determining the changes, we took
six samples randomly to represent the entire
samples on the tray. These six samples were
the only ones that were diagnosed, taking
note of the changes in terms of weight and
physical modification.
We repeatedly weigh the
representing samples every 30 minutes. The
data were recorded until the weight of six
samples became constant.
samples became constant in terms of weight.
This indicates that the entire sample has no
moisture content on it. On the other hand,
the physical features of the samples became
sturdy however brittle after 7 hours or
drying. Comparing to its initial features, it
was soft and slimy.
Furthermore, the taste of samples
changed, the sweetness vanishes as the
moisture vanishes.

RESULTS
Moiture Reduction
Table 1. Change in weight (grams) at 60⁰C oven temperature for 7 hours
Table 1. Average mass reduction of samples subjected to 60 C oven drying at 30 mins
interval
Number of
measurement 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
s
Average mass
of the banana 2.36 2.23 2.05 1.87 1.70 1.53 1.40 1.28 1.18 1.10 1.05 1.03 1.01 1.00 1.00
slices

Table 1 shows the average decrease from 6 banana slices.

,’;’
Time Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6
8:04 AM 2.921 2.216 1.911 2.350 2.323 2.412
8:36 AM 2.723 2.086 1.825 2.229 2.250 2.237
 9:08 AM 2.450 1.997 1.681 2.084 2.076 2.004
9:38AM 2.218 1.760 1.562 1.960 1.920 1.805
10:10AM 2.001 1.588 1.417 1.819 1.746 1.615
10:42AM 1.808 1.415 1.277 1.667 1.565 1.431
11:14AM 1.666 1.291 1.161 1.545 1.407 1.302
11:48AM 1.536 1.178 1.043 1.428 1.275 1.196
12:20NN 1.427 1.088 0.946 1.322 1.174 1.127
12:52NN 1.339 1.018 0.882 1.227 1.088 1.070
1:26PM 1.279 0.978 0.839 1.145 1.037 1.045
1:58PM 1.250 0.962 0.819 1.085 1.017 1.033
2:28PM 1.232 0.953 0.806 1.046 1.004 1.023
2:58PM 1.224 0.948 0.800 1.026 0.998 1.019
3:28PM 1.224 0.948 0.800 1.026 0.998 1.019
Total 26.298 20.426 17.769 22.959 21.878 21.338
Average 1.7532 1.361733 1.1846 1.531 1.458533 1.422533
MC (%) 58.09 57.22 58.14 56.54 57.05 57.75

36 samples of sliced Saba were subjected to oven drying at 60⁰C but only six samples were examine
representing the entire banana on the tray and the following data were obtained. The following
formulas were used.

total weight of individual sample

Weight average= (Eqn.1)
frequency of weighing

fresh weight ( grams )−dry weight (grams)

MC= × 100
fresh weight ( grams )
(Eqn.2)

Where, MC=Moisture content

initial weight −final weight

SE= ×100
initial weight
(Eqn. 3)
Where, SE= separating efficiency

Graph 1 Trend line of six samples using 60⁰C of temperature for 7 hours of drying
 3.5

2.5

1.5
[

0.5

0
NN

NN
AM

AM

AM
AM

AM

AM

AM

AM

PM

PM

PM

PM

PM
0

26

58

28

58

28
38

8
04

36

08

:2

:5
:4

:1

:4
:1

1:

1:

2:

2:

3:
9:

12

12
8:

8:

9:

10

11

11
10

The graph shows the decrease of weight of each sample over time. The average weight decrease
of each six samples is 0.097 gram every 30 minutes time interval as shown on the table 2.

Table 2 weight decrease every 30 minutes time interval (grams)

  Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 average

8:36 AM 0.198 0.13 0.086 0.121 0.073 0.175
9:08 AM 0.273 0.089 0.144 0.145 0.174 0.233
9:38AM 0.232 0.237 0.119 0.124 0.156 0.199
10:10A
M 0.217 0.172 0.145 0.141 0.174 0.19
10:42A
M 0.193 0.173 0.14 0.152 0.181 0.184
11:14A
M 0.142 0.124 0.116 0.122 0.158 0.129
11:48A
M 0.130 0.113 0.118 0.117 0.132 0.106
12:20NN 0.109 0.09 0.097 0.106 0.101 0.069
12:52NN 0.088 0.07 0.064 0.095 0.086 0.057
1:26PM 0.060 0.04 0.043 0.082 0.051 0.025
1:58PM 0.029 0.016 0.02 0.060 0.020 0.012
2:28PM 0.018 0.009 0.013 0.039 0.013 0.01
 2:58PM 0.008 0.005 0.006 0.020 0.006 0.004
3:28PM 0 0 0 0 0 0
Total 0.121 0.091 0.079357 0.094571429 0.094642857 0.0995 0.097

Conclusion:

Summary

Conclusion

1. The reduction in MC of the banana slices were observed during the activity.

2.

The banana that was dried at a temperature of 60oC took 7 hours for the moisture content to be
constant. It has average weight decrease of 0.097 every 30 minutes of interval .The average
moisture content of banana after oven drying is 57.43. The moisture content of the banana chips
is higher than its dried material. The process affected its shape , taste and its texture. The amount
of moisture the banana affects the potential for storage without molding or deterioration from
chemical reactions such as oxidation. It also affects the physical properties of the material.
Particle density tends to decrease as the moisture content increases because the dry components
such as starch and protein have a greater density than water. Products with higher moisture
contents have higher thermal conductivities and lower electrical resistances because water is an
excellent conductor of heat and electricity. Moisture content also affects force-deformation
characteristics.

Recommendation

REFERENCES:

John E. Brekke and Lyle Allen (DECEMBER 1966). Banana Dehydration. Technical Progress
Report No. 153. Hawaii Agricultural Experiment Station, University of Hawaii

Jim Reeb, Mike Milota.(MAY 1999) MOISTURE CONTENT BY THE OVEN-DRY

METHOD FOR INDUSTRIAL TESTING.Oregon State University Corvallis, OR