Air-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season

被引：122
|
作者：
Nguyen, Minh-Hue [1 ]
Price, William E. [1 ]
机构：
[1] Univ Wollongong, Dept Chem, Wollongong, NSW 2522, Australia
来源：
JOURNAL OF FOOD ENGINEERING | 2007年 / 79卷 / 01期
关键词：
banana dehydration; air-drying; fruit maturity; slab thickness;
D O I：
10.1016/j.jfoodeng.2006.01.063
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Air-drying of banana slabs has been investigated and the influence of experimental parameters such as temperature, relative humidity and slab thickness has been studied. This was in part re-investigated because of inconsistencies in previous studies, particularly in relation to derived water diffusion coefficients. In addition, it is shown that harvest season and hence initial moisture content has a very marked influence on the drying kinetics. By contrast banana maturity (ripeness) has little influence on the kinetics despite there being significant differences in morphology and chemical composition between green and ripe bananas. The effect of these two variables on the drying kinetics has not previously been studied. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：200 / 207
页数：8
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