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The influences anti-browning agents (citric and ascorbic acids) and relative humidity (RH) on dried banana slices were investigated. Three concentrations (0.5, 1.0 and 1.5% w/v) of each citric and ascorbic acids pretreated banana slices (5 mm) were dried under 75 °C, 10, 30 and 50% RH and 2.0 m/s air velocity in RH-convective hot air dryer. The relationship between the RH with anti-browning agents...