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Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe anddoi:10.1051/matecconf/201815602004 fatcat:lfn4b6c43jf6taylmglae5o7qe