Drying of banana prata and banana dagua by forced convection

被引：9

作者：

Borges, Soraia Vilela

Mancini, Mauricio Cordeiro ^{[2
]}

Gomes Correa, Jefferson Luiz ^{[1
]}

Leite, Julia ^{[2
]}

机构：

[1] Univ Fed Lavras UFL, Dept Ciencia Alimentos, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Rural Rio de Janeiro UFRRJ, Dept Ciencia & Tecnol Alimentos, Seropedica, RJ, Brazil

来源：

CIENCIA E TECNOLOGIA DE ALIMENTOS | 2010年 / 30卷 / 03期

关键词：

dehydrated fruits; drying kinetics; blanching; KINETICS; PRETREATMENTS; DEHYDRATION; QUALITY; SLICES; FRUITS;

D O I：

10.1590/S0101-20612010000300006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of variables such as cultivar, shape (cylinder and disc), blanching, and heated air conditions (temperatures of 50 and 70 degrees C and velocities of 0.14 and 0.42 m/s) on convective drying behavior of bananas using mathematical modeling. The bananas were dehydrated in a tray dryer and were weighed in predetermined periods of time. The exponential model showed good agreement with the drying curves (R-2: 0.98-0.99) indicating that the factors that influenced the drying rate the most were temperature, air velocity, and blanching. According to the kinetics constants obtained with the model, the drying of bananas is recommended, including all shapes investigated under the following conditions: banana prata, blanching and drying at 50 degrees C/0.42 m/s; and banana dagua, no blanching and drying at 70 degrees C/0.42 m/s.

引用

页码：605 / 612

页数：8

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