Sustainable Indoor Convection Drying of Banana Slices: Kinetics and Model Validation

ABSTRACT This study investigates the thermal performance and drying kinetics of banana slices under Indoor Forced Convection Drying. The experimental analyses focus on variations in surface temperature, moisture evaporation, and relative humidity over time. The results show that the maximum surface temperature of 2 and 5 mm slices reaches 50.77°C, and 56.23°C, respectively. The moisture evaporation trend indicates a significant reduction, with the mass of evaporated moisture decreasing from 16.0 to 1.30 g for 2 mm slices and from 22.3 to 1.60 g for 5 mm slices. The convective heat transfer coefficient ( h c ) is higher for thicker slices (1.67 W/m 2 °C) as compared to thinner ones (0.79 W/m 2 °C), demonstrating improved heat transfer efficiency. A comparative analysis with existing drying models identifies the best‐fitting model (the Modified Page model) is recommended for 2 mm banana slices, while the Lewis model is better suited for 5 mm banana slices predicting drying behavior. The finding highlights are the critical role of slice thickness in drying efficiency and thermal behavior, providing valuable insights for optimizing drying processes in the food industry. These results contribute to advancements in drying technology for agricultural products, ensuring improved energy efficiency and quality retention. These findings align with SDG 9 (Industry, Innovation, and Infrastructure) and SDG 12 (Responsible Consumption and Production) by improving food preservation and reducing post‐harvest losses, contributing to sustainable agricultural processing.