Solar drying of 'Prata' bananas

被引：7

作者：

Ferreira da Silva, Alvaro Gustavo ^{[1
]}

Pedroza Cruz, Renata Ranielly ^{[2
]}

Moreira, Wennia Gomes ^{[3
]}

Freitas Pereira, Maria Angelica ^{[3
]}

Silva, Adriano Sant'Ana ^{[3
]}

da Costa, Franciscleudo Bezerra ^{[3
]}

do Nascimento, Ana Marinho ^{[3
]}

de Souza, Pahlevi Augusto ^{[4
]}

dos Santos Timoteo, Andre Luiz ^{[5
]}

Ribeiro, Wellington Souto ^{[2
]}

机构：

[1] Univ Estadual Campinas, Fac Engn Alimentos, Programa Posgrad Ciencia Alimentos, Campinas, SP, Brazil

[2] Univ Fed Vicosa, Dept Agron, Programa Posgrad Fitotecnia, Vicosa, MG, Brazil

[3] Univ Fed Campina Grande, Ctr Ciencias & Tecnol Agroalimentar, Programa Posgrad Hort Trop, Pombal, PB, Brazil

[4] Inst Fed Educ Ciencia & Tecnol Rio Grande Norte, Campus Currais Novos, Currais Novos, RN, Brazil

[5] Univ Fed Vicosa, Dept Agron, Curso Agron, Vicosa, MG, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2022年 / 42卷

关键词：

citric acid; lemon; Musa sp; post-harvest quality; KINETICS; DRYER;

D O I：

10.1590/fst.75021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The banana is one of the most consumed fruits in the world, but it has little shelf life due to its high water activity. Drying able to increase shelf life and pre-treatments can optimize the process. The objective was to study the solar drying kinetics and evaluate the effect of pre-treatments on the drying kinetics and physico-chemical quality of 'Prata' bananas. The drying was carried out in a solar dryer and the pre-treatments consisted of immersing the samples in solutions of water, citric acid (1%) and lemon juice (10%). Water loss, drying kinetics, mathematical models and physical-chemical and colorimetric characteristics of fresh and dried bananas were evaluated. The drying rate was higher at the beginning and stabilized after 20 hours. The mathematical model of Midilli and Kucuk was the one that best fit the experimental data. The water content, ascorbic acid and the parameters L *, b *, C * and h degrees reduced after drying. Reducing sugars and a * coordinate increased and the acidity was not changed with drying. The solar drying of 'Prata' bananas is a sustainable and economical way to make a product available with a longer shelf life.

引用

页数：6

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