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The consumption of dried bananas has increased because they contain essential nutrients. In order to preserve
bananas for a longer period, a drying process is carried out, which makes them a light snack that does not
spoil quickly. On the other hand, machine learning algorithms can be used to predict the sweetness of dried
bananas. The article aimed to study the effect of different drying times (6, 8, and 10 hours) using an air dryer on
some physical and chemical characteristics of bananas, including CIE-L*a*b, water content, carbohydrates, and
sweetness. Also predicting the sweetness of dried bananas based on the CIE-L*a*b ratios using machine learn-
ing algorithms RF, SVM, LDA, KNN, and CART. The results showed that increasing the drying
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