Semi-Empirical Mathematical Modeling, Energy and Exergy Analysis, and Textural Characteristics of Convectively Dried Plantain Banana Slices

Thin-layer convective drying of plantain banana was performed at four different temperatures from 50 to 80 °C, with slice thicknesses from 2 to 8 mm. The drying curves, fitted to seven different semi-empirical mathematical models, were successfully used to fit experimental data ([Formula: see text] 0.72–0.99). The diffusion approach had better applicability in envisaging the moisture ratio at any time during the drying process, with the maximum correlation value ([Formula: see text] 0.99) and minimum value of [Formula: see text] (2 [Formula: see text] and RMSE (5.0 [Formula: see text]. The [Formula: see text] , [Formula: see text] , and [Formula: see text] values were calculated on the basis of the experimental data, and overall ranged from [Formula: see text] to [Formula: see text] m(2) s(−1), [Formula: see text] to 2.20 [Formula: see text] m s(−1) and 13.70 to 18.23 kJ mol(−1), respectively. The process energy consumption varied from 23.3 to 121.4 kWh kg(−1). The correlation study showed that the drying temperature had a close correlation with [Formula: see text] value and sample hardness. A significant (p < 0.05) increase in hardness of dried plantain banana was observed at 80 °C compared to the other temperatures. Additionally, the sample hardness and process energy consumption were more positively correlated with the thickness of the samples.