Production, physical, chemical and sensory evaluation of dried banana (Musa cavendish)

Ferreira, Thales Henrique Barreto; Freitas, Mírian Luisa Faria

doi:10.9755/ejfa.2019.v31.i2.1912

Cited by 7 publications

(4 citation statements)

References 13 publications

(14 reference statements)

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“…In contrast, other samples were close to each other, varying from 5.33 to 5.78 with no significant differences. These findings align with those discussed in the references [45,46]. exponentially with the increasing duration in drying time.…”

Section: Resultssupporting

confidence: 93%

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Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

Abd El-Wahhab,

Sayed,

Abdelhamid

et al. 2023

Sustainability

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This study investigates the impact of various pre-drying treatments and drying methods on the physicochemical, phytochemical, and sensorial quality of dried bananas. To achieve this goal, four pretreatment solutions were used before drying to enhance the quality characteristics of banana slices: citric acid 1% and ascorbic acid 1%, sucrose 10%, sodium bisulphate 0.5%, and lemon juice 5% and acetic acid 0.5%. Two drying methods were applied, sun drying (SD) and tunnel drying (TD). The dried slices were evaluated for moisture, total acidity, water activity (aw), browning index, rehydration ratio (RR), reducing sugar, ascorbic acid, total phenol, and DPPH %, as well as sensory attributes (color, odor, taste, texture, and overall acceptability). The results showed that the retention of acid content, ascorbic acid, total phenolics, and DPPH in slice samples dried in TD was higher than that in SD. The browning index values in the TD samples were lower than those in the SD samples. Moreover, the TD samples showed a higher RR than the SD samples. It is noted that the pretreatment solutions used have an important role in improving the final quality characteristics of dried banana slices. The results of the sensory evaluation revealed a significant difference in the degrees of color and texture for the slices pretreated with sodium bisulphate. Meanwhile, the rates of taste and odor were significantly higher for the sucrose-pretreated slices. TD can improve the drying kinetics, shorten the drying time, and maintain the quality of the dried slices.

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Section: Resultssupporting

confidence: 93%

“…As opposed to that, significant differences were found between these samples and samples treated with citric and ascorbic acid and lemon and acetic acid. These findings show that utilizing citric and ascorbic, lemon and acetic acid before the treatments raised the acidity number, agreeing with references [45][46][47].…”

Section: Resultssupporting

confidence: 92%

Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

Abd El-Wahhab,

Sayed,

Abdelhamid

et al. 2023

Sustainability

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“…Although it is cheaper and simpler to operate than other drying methods, such as freeze‐drying, CD usually requires a long processing time hence a large amount of energy, and may also be responsible for physical and chemical changes in the product (Mírian & Freitas, 2019; Orikasa et al, 2014; Ramos et al, 2017; Tello‐Ireland et al, 2011). To reduce production costs and minimize the impact on product quality, CD has been preceded by some type of pretreatment (Ferreira, Castro, et al, 2020; Santos et al, 2023; Tekin Cakmak et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Impact of ultrasound pretreatment on banana chip production by convective drying using hot air: Consideration of shrinkage and variable effective mass diffusivity in the process description

de Lima Ferreira,

da Silva,

Paiva

et al. 2024

J Food Process Engineering

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In this study, we used experimental analysis and numerical simulation to describe and compare the convective drying (CD) of banana slices, without and with pretreatment with ultrasound (US) at 25 kHz. Banana slices, with an average initial thickness of about 6.60 × 10−3 m and an average diameter of about 3.01 × 10−2 m, were subjected to CD at temperatures of 60, 70, and 80°C, with air speed of 1.5 m s−1. Considering such dimensions, the one‐dimensional diffusion equation in Cartesian coordinates was numerically solved by the finite volume method, using a fully implicit formulation (direct problem). A solver with a numerical solution was developed for the direct problem. This solver was coupled to an optimizer to determine the parameters a and b of functions that relate the effective moisture diffusivity (D) with the local moisture ratio, and also to determine the convective mass transfer coefficient (h) (inverse problem), considering the shrinkage. The proposed model was used to describe the data obtained. The results revealed that the drying rate increased in samples that were subjected to pretreatment with US, for each drying temperature. The best‐simulated results were those that related D to the local moisture ratio by means of a bcosh (aMR2) function. It could be observed that pretreatment with US allowed saving of time (and consequently energy) of 28.3%, 16.0%, and 12.4% at drying temperatures of 60, 70, and 80°C, respectively.Practical applicationsThe main contribution of this paper is to present a solver and an optimizer to determine the mass transfer properties considering the shrinkage during convective drying of banana pieces pretreated with ultrasound by the inverse problem. With the information obtained for the mass transfer properties and the proposed numerical model with a hyperbolic cosine type function for the effective moisture diffusivity, it is possible to more accurately determine the time and, therefore, the energy savings of processing banana chips pre‐treated with ultrasound.

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“…There is evidence of the significance of agriculture for the growth of societies in historical records (Mihailova, 2020). According to FAO data from the fruit sub-sector, bananas are the main commercial products in the world (Ferreira & Freitas, 2019). Among all of the fresh fruits consumed worldwide, bananas have one of the highest production and consumption rates (Pino & Febles, 2013).…”

Section: Introductionmentioning

confidence: 99%

Agribusiness Strategy Modelling: Banana Cavendish Approach Swot Analysis in South Sumatera, Indonesia

Sari,

2024

JIA

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The purpose of scientific work is to identify internal-external factors and recommended strategies for increasing Cavendish banana production in South Sumatra Province. The research was conducted in Jayapura District as the center of East Cavendish OKU banana production in March 2022. The sampling method used an unbalanced layered random method. Based on several related articles about Cavendish bananas, there are no articles that discuss strategies to increase Cavendish banana production using the SWOT analysis in Jayapura District, OKU Timur Regency. The results of the analysis show that the recommended strategies for increasing Cavendish banana production are strategies to increase the role of local governments as facilitators and price stabilization, partnership patterns with the private sector in terms of marketing Cavendish bananas, the need for technology utilization starting from input, process and output, intensive development of Department of Food Crops and Horticulture, and human resource development through Cavendish banana cultivation assistance. The conclusion of the study shows that it is necessary to implement strategies that can be recommended to increase Cavendish banana production, including the need for partnerships for Cavendish banana farmers and continuing to increase production standards so that East OKU Cavendish bananas can compete with imported Cavendish bananas.

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Production, physical, chemical and sensory evaluation of dried banana (Musa cavendish)

Cited by 7 publications

References 13 publications

Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

Effect of Pre-Treatments on the Qualities of Banana Dried by Two Different Drying Methods

Impact of ultrasound pretreatment on banana chip production by convective drying using hot air: Consideration of shrinkage and variable effective mass diffusivity in the process description

Agribusiness Strategy Modelling: Banana Cavendish Approach Swot Analysis in South Sumatera, Indonesia

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