Packaging and storage studies on spray dried ripe banana powder under ambient conditions

被引：0

作者：

Evelin, Mary A. ^{[1
]}

Jacob, John P.

Vijayanand, D.

机构：

[1] Kerala Agr Univ, Dept Proc Technol, Coll Hort, Vellanikkara 680656, Trichur, India

[2] CFTRI, Fruit & Vegetable Technol Div, Mysore 570020, Karnataka, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2007年 / 44卷 / 01期

关键词：

banana powder; spray drying; storage; moisture sorption; packaging; nitrogen; vacuum; carbon dioxide; metallised polyester; aluminium foil laminate;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Good quality spray dried banana powder could be obtained from ripe 'Robusta' variety banana pulp by spray drying with an inlet temperature of 150 degrees C and outlet temperature 100 degrees C with added additives. Moisture sorption behaviour of the powder showed a sigmoidal pattern with critical point at 4.8% moisture (28% ERH) and danger point at 4.1% moisture (23% ERH). Banana powder had a shelf-life of one year under ambient conditions, when packed in aluminium foil laminated pouches. Among air, vacuum, nitrogen and CO2 packing, nitrogen packing was found best in terms of quality and organoleptic characters. Spray dried banana powder could be used as food ingredient and natural flavouring agent.

引用

页码：16 / 21

页数：6

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