Banana Drying Kinetics

Albanie, Samuel

doi:10.5772/intechopen.84669

Cited by 4 publications

(2 citation statements)

References 103 publications

(104 reference statements)

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“…Temperature and drying time are important parameters to alter the color changes of agricultural products during drying, especially fruits. Thus, different factors related to drying of banana have been cited in previous literature [3,4,[16][17][18][19][20][21][22][23][24][25]. Specifically, previous studies also extensively correlated the phenomena of color and texture changes in bananas during drying [26][27][28][29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis

et al. 2020

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Bananas are some of the most consumed fruits throughout the world, providing metabolizable calories and vitamins for humans, along with many other benefits. However, this fruit tends to be easily degraded by microorganisms and other chemical agents because of the high moisture content. Considering the importance, this work focuses on an experimental study regarding banana fruit drying. For such purpose, whole bananas were hand-peeled and sliced longitudinally and then dried by a hot air circulation oven with air temperatures of 40 °C, 50 °C, 60 °C and 70 °C. Measurements of mass, temperature, and dimensions of the sample were done during the drying process. Results of drying, heating, and shrinkage (volume and surface area) kinetics are presented and analyzed. The study revealed that the drying air temperature significantly affected moisture removal, heating, and dimensions’ variation rates, as well as quality of banana fruit. The drying carried out with higher temperature and lower relative humidity of the air gave rise to higher rates of drying, heating and variation of dimensions, and shorter drying time of the product.

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Section: Introductionmentioning

confidence: 99%

Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis

et al. 2020

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“…Citric acid is one of acidifying agents using to inhibit browning reaction by lowering pH (Ali et al, 2015). On the other hand, drying the samples also present in the process in order to reduce moisture content and simplify the flour production (Olalekan, 2020). Nevertheless, these 2 factors, including citric acid solution and drying temperature, may impact on the part of chemical and physical characteristics of the product during the process.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Banana Agricultural Waste

Bunyameen

Perin

Donlao

2020

Engineering in Agriculture, Environment and Food

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This study investigated the effects of citric acid (CA) pretreatments and drying temperatures on quality of banana pulp and peel flours. Banana pulps and peels were pretreated with CA solution at different concentrations (0.5, 0.7, and 1.0 % w / v) and dried at 40, 60, and 80 ℃. In banana pulp flour, higher CA concentration and drying temperature resulted in a lower level of water holding capacity. Resistant starch increased with increasing drying temperature. In banana peel flours, total polyphenol content increased with increasing drying temperature. Pretreating with 1.0 % CA solution and drying at 80 ℃. can produce good properties of the pulp flour. However, good properties of the peel flour can be achieved by pretreating with 1.0 % CA solution and drying at 60 ℃.

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Monitoring of banana’s optical properties by laser light backscattering imaging technique during drying

et al. 2023

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Banana drying is an important process that used to extend the shelf life and increase the marketability of the dried banana. However, this process can lead to changes in weight loss, firmness, and color, which may influence consumer acceptance. As a result, it is crucial to monitor these changes to maintain the desired quality. Therefore, the aim of this study was to assess the quality of sliced bananas during the drying process by simultaneously monitoring their optical and physical properties using laser light backscatter imaging, near-infrared spectroscopy, and electrical impedance spectroscopy techniques. Banana sliced were prepared with 10 mm thickness and immersed into 4% ascorbic acid solution and water as treated and control samples dried at 50 °C for 6 h. The parameters measured were weight loss, color, firmness, NIR absorbance in the range from 740 to 1700 nm and electrical impedance in the frequency range from 30 kHz to 1 MHz. Absorption, reduced scattering and diffusion coefficients, penetration depth and full width at half maximum (FWHM) were computed on the LLBI signal at wavelengths of 532, 635, 780, 808, 850 and 1064 nm. The results showed that both the drying time and the ascorbic acid treatment and their interaction affected the measured values. The strong NIR absorption spectrum changes observed at wavelengths of 1064 and 1416 nm. The least squares partial regression model (PLSR) was performed with high accuracy for weight loss (%) and relaxation time (ms) at a coefficient of determination (R2) of 0.940 and 0.945 with a mean square error (RMSE) of 3.748 and 0.001, respectively. The electrical impedance spectral changes were found in the frequency range from 60 Hz to 1 MHz. The most sensitive laser wave lengths to evaluate optical properties were 532, 635, 780 and 1064 nm. Therefore, laser backscatter imaging together with NIR spectroscopy and impedance spectroscopy is a promising technique to assess the quality of sliced bananas during the drying process. Graphical abstract

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Banana Drying Kinetics

Cited by 4 publications

References 103 publications

Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis

Heat and Mass Transfer, and Volume Variations in Banana Slices during Convective Hot Air Drying: An Experimental Analysis

Utilization of Banana Agricultural Waste

Monitoring of banana’s optical properties by laser light backscattering imaging technique during drying

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