Study on Drying Characteristics and Color of Aromatic Bananas using Heat Pump and Resistance Hybrid Drying Mode
Received: 5 March 2025 | Revised: 1 April 2025 | Accepted: 4 April 2025 | Online: 27 April 2025
Corresponding author: Ngoc Trung Nguyen
Abstract
In Vietnam, the primary technologies employed for banana processing and preservation are drying methods, predominantly used for soft-dried and crispy-dried banana products. However, no prior studies have focused on the drying of whole bananas using advanced heat pump systems. This study aims to determine the optimal drying regime for whole aromatic bananas through experimental investigation utilizing a hybrid drying system that combines heat pump technology with electrical resistance heating. The results reveal that the optimal drying process consists of three distinct stages, each defined by specific temperature and humidity parameters. Among the tested modes, the hybrid heat pump–resistance drying method demonstrated the lowest energy consumption, achieving energy savings of approximately 37% and 24% compared to the standalone resistance and heat pump drying modes, respectively, under identical conditions (i.e., mass, input moisture content, and target product moisture content). The total drying time using the hybrid method was 35 hours, with the drying agent’s relative humidity having been maintained between 20% and 25%, and the energy consumption having been measured at 2.13 kWh per kg of raw material.
Keywords:
drying mode, heat pump, resistance, aromatic bananaDownloads
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Copyright (c) 2025 Thi Hanh Pham, Van Duy Pham, Ngoc Trung Nguyen, Hong Anh Nguyen
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