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The effect of air inlet duct area of an active indirect mode solar dryer on drying of cooking banana was studied. The factors considered for the experiment were: air inlet duct area and grater size of the product. The factors were considered at five different levels using the Central Rotatable Composite Design. The air inlet shapes considered were: square, rectangular, circular and triangular, while the product sizes were 4, 8, 12, 16 and 20 mm respectively. The experimental design gave a total of 52 runs for each experiment. The experiment was replicated three times with sun drying of the product as control. Data were obtained on a two hourly interval between 8:00 am to 6:00 pm on each drying day. Drying was achieved between 9 to 26 hours of drying, as compared to the control, which was between 15 to 37 hours depending on the grater size. The dryers were able to conserve between 26.67 to 37.84 % of the drying time for the products. The air inlet duct area had significant effect on the drying rate of the product at 5% level of significance. Keywords: Air inlet, drying rate, moisture content, sun drying, cooking banana

Effect of air inlet duct features and grater thickness on cooking banana drying characteristics using active indirect mode solar dryer