Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying
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Author list: Thuwapanichayanan R., Prachayawarakorn S., Kunwisawa J., Soponronnarit S.
Publisher: Elsevier
Publication year: 2011
Journal: LWT - Food Science and Technology (0023-6438)
Volume number: 44
Issue number: 6
Start page: 1502
End page: 1510
Number of pages: 9
ISSN: 0023-6438
Languages: English-Great Britain (EN-GB)
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Abstract
The influence of drying temperatures on the moisture diffusivity and quality attributes of the dried banana slices in terms of volatile compound, shrinkage, color, texture and microstructure were studied. Bananas with peel color index of 5 corresponding to yellow color with green tip were sliced into 3 mm thickness, dipped into ascorbic acid solution and dried at four temperatures of 70, 80, 90 and 100 ฐC. Drying rate of banana slices can be divided into two sub-drying periods, first and second falling rate periods. The effective diffusivity estimated by the optimization technique was found to decrease sharply with moisture content in the first falling rate period and changed slightly in the second falling rate period. High-temperature drying seems to provide lower loss of volatile compounds in the dried sample. Moreover, the dried banana was very porous, resulting in remarkably lower hardness value than that obtained from the low-temperature drying whilst the crispiness was not significantly different amongst the samples obtained at various drying temperatures. Although the textural property could be improved at high temperature, the product color was brown as manifested by the low L- and hue values in particular at the drying temperature of 100 ฐC. ฉ 2011 Elsevier Ltd.
Keywords
Effective moisture diffusivity, texture, volatile compounds
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