Evaluation of different bleaching methods applied to yacon

J Food Process Engineering

et al. 2020

Self Cite

This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C. Practical Applications Banana is a fruit widely consumed in the world. However, it is very perishable, causing great waste and financial loss. Convective drying is a simple and low‐cost method, widely used in fruit processing to produce new products and extend the shelf life of food. The dried banana is a product of good sensory acceptance and therefore drying is a good alternative for processing the banana pulp. The temperature of the drying air is one of the principal parameters of this process since it influences the drying kinetics and the physicochemical properties of the dry product. Therefore, it is important to study different drying air temperatures to determine the best drying condition for dried banana production, to optimize the dried banana process and properties.

Section: Resultsmentioning

confidence: 98%

“…C * represents color saturation. H ° values vary from 0° (pure red), 90° (pure yellow), 180° (pure green) to 270° (pure blue) (Macedo, Silva Araújo, Vimercati, Saraiva, & Teixeira, 2019; Vimercati et al, 2020).

C^{*} = \sqrt{a^{*^{2}} + b^{*^{2}}}

H^{°} = \tan^{- 1} ((), \frac{b^{*}}{a^{*}})

…”

Section: Methodsmentioning

confidence: 99%

Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

Macedo

J Food Process Engineering

et al. 2020

Self Cite

“…The mathematical models evaluated were satisfactorily fitted to the MR data (Figure 2), with

R_{adj}^{2}

higher than 0.95 and SE lower than 0.09 (Table 2). Mathematical models with good fit to the experimental data exhibit high

R_{adj}^{2}

value and low SE value (Macedo, Araújo, Vimercati, Saraiva, & Teixeira, 2019).…”

Section: Resultsmentioning

confidence: 99%

Drying kinetics and physicochemical properties of whey dried by foam mat drying

Paula

J. Food Process. Preserv.

et al. 2020

Self Cite

Whey is the name given to the opaque, greenish-yellow fluid generated by cheese production, by separating the curd after protein coagulation (Dimitrellou, Kandylis, Kourkoutas, & Kanellaki, 2017). Whey represents about 90% of the volume of milk, retaining approximately 55% of nutrients, such as lactose, lipids, minerals, proteins, and vitamins (Kosikowski, 1979). Cheese consumption and production have increased worldwide. The estimate is that the consumption of this food grows about 2% per year and that 120 million tons of whey are produced (Kaminarides, 2015). Currently, about 50% of the whey produced is intended for the production of products with higher added value. However, this by-product remains an environmental problem due to improper disposal (Dimitrellou et al., 2017). The whey has a high load of organic matter, such as lactose and casein, in addition to a considerable content of lipids, suspended solids, phosphorus, and potassium (Prazeres, Carvalho, & Rivas, 2012). Therefore, recent studies suggest new uses for whey for the production of probiotic cheeses, such as (Dimitrellou et al., 2017), galacto-oligosaccharides

“…The peeled roots were cut in the transverse direction, originating 5 mm slice thickness, and subjected to thermal blanching by immersion water at 100 °C for 8 min, in a proportion of 1:10 (m/v), followed by an ice bath (Macedo et al, 2019).…”

Section: Preparation Of Mixed Syrupmentioning

confidence: 99%

“…The parameter a* indicated the red saturation index, which varies from green (-a) to red (+ a). The parameter b* indicated the yellow saturation index, which varies from blue (-b) to yellow (+ b) (Macedo et al, 2019).…”

Section: Colormentioning

confidence: 99%

Banana liqueur made with yacon syrup: evaluation of stability during maturation

Macedo

et al. 2021

Braz. J. Food Technol.

Self Cite

The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0 °Brix. The liqueurs were subjected to two procedures as following: heat treatment at 70 °C for 20 min (tranchage), followed by storage at room temperature for 10 days (T42-T and T45-T); no heat treatment and storage at 50 °C for 10 days (T42-50 and T45-50). The color and turbidity of liqueurs were evaluated daily within 10 days of storage. The alcohol content was evaluated every 2 days. The total color difference (ΔE) was calculated in relation to color at time zero for each treatment. The T42-50 treatment had the lowest turbidity at the end of maturation. The T45-T treatment presented the lowest ΔE value at the end of maturation. The alcohol contents regarding the liqueurs were the same as those contents after elaboration as well as did not change over the maturation time for all treatments.