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Drying characteristics of selected Banana cultivars

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dc.contributor.authorBaling-oay, Regina L.
dc.date.accessioned2026-05-06T05:19:35Z
dc.date.available2026-05-06T05:19:35Z
dc.date.issued2005-03
dc.description.abstractThe study was conducted to determine the characteristic of selected banana cultivars and the optimum level of temperature in drying banana and the economic value of Saba and Lakatan powder. This study was conducted at the drying room of the Agricultural Engineering Department, DMMMSU-NLUC, Bacnotan La Union from October 2004 to January 2005. In the experimental drying of the study (Phase-I), green Saba and Lakatan were subjected to different levels of temperature (50°C - 100°C) using the Laboratory Dryer. For the economic aspect (Phase-II) twenty (20kg) Saba and twenty (20kg) Lakatan was subjected to 80°C temperature level using the DMMMSU Multipurpose Dryer. The result of the study revealed that 70°C-100°C temperature could maintain the color of dried shredded Saba, although results revealed that any temperature could be used in the drying of Lakatan, 80°C level of temperature got the highest rating in terms of color acceptability. The economic analysis showed that there is an opportunity and potential in processing of Saba and Lakatan into powder.
dc.identifier.citationBaling-oay, R. L. (2005). Drying characteristics of selected Banana cultivars. [Unpublished Undergraduate Feasibility Study, Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/1500
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleDrying characteristics of selected Banana cultivars
dc.typeThesis
dspace.entity.typePublication
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