Drying kinetics and quality attributes of low-fat banana slices dried at high temperature
Journal article
Authors/Editors
Strategic Research Themes
No matching items found.
Publication Details
Author list: Prachayawarakorn S., Tia W., Plyto N., Soponronnarit S.
Publisher: Elsevier
Publication year: 2008
Journal: Journal of Food Engineering (0260-8774)
Volume number: 85
Issue number: 4
Start page: 509
End page: 517
Number of pages: 9
ISSN: 0260-8774
Languages: English-Great Britain (EN-GB)
View in Web of Science | View on publisher site | View citing articles in Web of Science
Abstract
High temperature drying may give rise to hydrostatic pressure gradients of moisture inside the dried sample and subsequently leads to large voids, resulting in crispy product. In this study, the drying characteristics as well as various quality attributes, namely, colors, shrinkage and textural property of banana slices dried at high temperatures (110-140 ฐC) in a tray dryer were explored. Banana slices were dried from the initial moisture content of 250-300% dry basis to the required final moisture content of 4% dry basis. The analysis of the drying rate evolution revealed three drying regimes, i.e., warming-up and two falling rate periods. The effective diffusion coefficient of banana was found to increase with a decrease of the moisture content until a certain moisture content after which the diffusivity decreased. In terms of quality, the large pore assembly was produced at higher temperature of 120 ฐC as observed from SEM micrographs. The drying temperature also significantly affected the colors, shrinkage and texture of bananas. ฉ 2007 Elsevier Ltd. All rights reserved.
Keywords
Colors
Contact Information