This study is about how to control the microstructure of dehydrated banana during drying by a multi-flash drying process. The influence of different drying methods and process variables on the formation of fruit microstructure and texture were evaluated. These processes were: a conductive multi-flash drying process, conductive multi-flash drying combined with classical vacuum drying, convective drying in an oven, and vacuum drying. Density, porosity, and shrinkage of dehydrated fruit were strongly influenced by the drying process being applied. Results showed that it is possible to control the porous structure of dehydrated banana by choosing the correct dehydration process.
The relationship between water content and capillary pressure and the microstructural changes in apples (Granny Smith) during drying was studied. Apples were dried in a pilot tray dryer and samples, with different moisture contents, were put in liquid nitrogen. The remaining water was eliminated by the critical point method to avoid structural changes and samples were then observed by SEM. It was possible to characterize the internal space of the apples during drying and find a relationship between the drying rate and microstructural changes. We postulate that shrinkage during drying is mainly due to changes in capillary pressure.
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