The purpose of this experiment was to test how temperature affects the rate of dehydration of bananas. When performing the experiment, sliced bananas were soaked in two different solutions to prevent discoloration and to help with the preservation of the bananas. Three batches of bananas were placed in an oven at three different temperatures and the time was recorded for each batch. Each batch was dried at a temperature about twenty degrees higher than the first starting at 320C, then 490C, and ending with 660C. When the bananas were done, they were dry, crispy, and flexible.
The group which was dehydrated at the highest temperature of 660C, dried the fastest and the group which was dehydrated at the lowest temperature of 320C took the longest amount of time to dry. The average drying time for the highest temperature batch was 528 minutes. The middle temperature batch took 797.5 minutes and the lowest temperature batch took 1310 minutes.
After completing the experiment it was concluded that the bananas dehydrated most quickly and efficiently at the highest temperature. The bananas dehydrated at the lowest temperature took a long time which made them the least efficient.