2. Materials and methods
2.1. Materials
Cavendish bananas at color stage #6 were obtained from a local supermarket. Prior to drying, the bananas were first peeled and cut into 5 mm thick slices. Some sliced samples were dipped in a solution containing 10 g/l ascorbic acid and 10 g/l citric acid for 1 min before any drying treatment, which was adopted based on a practice used in the food industry. The banana slices were dried using various methods including IR, hot air, and freeze-drying. Banana initial moisture content was 73.0 g moisture/100 g wet weight.