The most common drying method employed for food materials is hot air drying. This process involves high temperatures and long drying times, which can lead to considerable shrinkage of the final product.
Freeze-drying yields products with high quality and little or no shrinkage, but it is more expensive than hot air drying (Ratti, 2001; Lozano and Saca, 1992; Jayaraman and Das Gupta, 1992).
Therefore, the objectives of this work were: (1) to study the effect of HTST pulse on shrinkage and porosity of bananas; (2) to study the effect of the conventional air drying process (ADP) on shrinkage and porosity of bananas and to compare with the results obtained in (1); (3) to observe structural changes in the banana for both processes, and to try to relate these changes to shrinkage-porosity interaction.
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Hofsetz, K., Lopes, C.C., Hubinger, M.D., Mayor, L., Sereno, A.M. (2008). Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas. In: Gutiérrez-López, G.F., Barbosa-Cánovas, G.V., Welti-Chanes, J., Parada-Arias, E. (eds) Food Engineering: Integrated Approaches. Food Engineering series. Springer, New York, NY. https://doi.org/10.1007/978-0-387-75430-7_26
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