Effect of High Temperature on Shrinkage and Porosity of Crispy Dried Bananas
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.
KeywordsOsmotic Dehydration Normalize Moisture Content Time Drying Convective Drying Modeling Shrinkage
Unable to display preview. Download preview PDF.
- AOAC., 1984, Official Methods of Analysis, 14th ed., Association of Official Analytical Chemists, Washington.Google Scholar
- Katekawa, M.E., and Silva M.A., 2004, Study of Porosity Behavior in Convective Drying of Bananas, CD-ROM Proceedings, 14th International Drying Symposium, São Paulo, August 22–25, 2004, B:1427–1434.Google Scholar
- Lozano, J.E., and Saca S.A., 1992, Explosion Puffing of Bananas, Int. J. Food Sci. Technol. 27:419–426.Google Scholar
- Toledo R.T., 1991, Dehydration, in: Fundamentals of Food Process Engineering, 2nd ed., Chapman and Hall, New York, pp. 456–506.Google Scholar