Osmotic Dehydration Process Study With Complementary Banana Peel Drying

Abstract

The present study aims to perform combined osmoconvective and convective drying processes on banana peel and evaluate the influence of these processes on their physical and physical-chemical properties. A factorial planning of 22 + 3 central points was carried out to evaluate the effect of the input variables: sucrose concentration varying between 40 and 60 °Brix and temperature between 40 and 60 °C, on the response variables: loss of water and mass and gain of solids in the banana peels. The drying kinetics was performed at 60 °C and empirical mathematical models were adjusted to the experimental data. The fresh peels, osmotically dehydrated, after drying process (in the optimized condition) and during 30 days of storage were characterized as for the parameters: pH, total titratable acidity (TTA), total soluble solids (TSS), TSS / TTA ratio, water content and total solids, ash, ascorbic acid, reducing sugars, color (L *, a * and b *) and water activity (Aw). The banana peels used in the experiments had a high water content and reasonable amounts of carbohydrates and ashes. The condition that showed the greatest reduction in water content and greatest gains in solids was using the temperature of 60 ° C and 60 ° Brix, being considered the optimized. The osmoconvective dehydration process resulted in a greater incorporation of total soluble solids and higher percentages of total solids in the shells. Page's mathematical model was the one that best fitted the experimental data; the effective diffusivity of the process was 2.2 x 10-8 m2.s-1. And the physical and physical-chemical parameters analyzed during the storage had small changes during the period of 30 days of storage.

Cinética de degradação do ácido ascórbico do mesocarpo do maracujá pré-tratado osmoticamente e o estudo da sua estabilidade

“…This behavior was expected due to the incorporation of solids throughout the dehydration process. Silva Júnior et al (2020) obtained an increase from 5.73 to 16.05 °Brix when dehydrating banana peels at 60 °Brix and 60 °C.…”

“…The passion fruit mesocarp slices were dehydrated osmoconvectively according to the best condition proposed by Silva Júnior et al (2020) who, in their studies with osmotic dehydration of banana peels, optimized the conditions of 60 °Brix and 60 °C for 90 minutes. The slices were immersed in a dehydrating solution, in a plastic container having 60 ºBrix of sucrose in distilled water, added with 30% passion fruit pulp, to incorporate the flavor of the samples.…”

The Effect of Replacing Wheat Flour with Mango Peel Powder and Studying its Chemical and Microbial Properties in the Laboratory Cake

“…Banana and mango fruits were collected from the local markets of Salah al-Din province. The fruits were washed well to remove dust and impurities, then the peels were isolated from the pulp and were cut by a sterilized knife into small pieces for the purpose of drying them by means of a hot air dryer, where the banana peels were dried at a temperature of 60 ° C for 24 hours [8], As for the mango peels, they were dried at a temperature of 50 °C for 18 hours [9], until they were completely dry, then the dried peels were ground using a household electric grinder (Sayona) and then passed through a sieve with holes of 0.5 mm to obtain a homogeneous powder, then the peels powder was packed into sealed boxes to avoid contamination and moisture, and kept in a dark place away from sunlight until use.…”