Coating pretreatment of banana slices using carboxymethyl cellulose in an ultrasonic system before convective drying

Influence of coating pretreatment with carboxymethyl cellulose in an electrohydrodynamic system on convective drying of banana slices

“…An amount of 100 ± 0.01 g of banana slices, coated with CMC solution in the EHD system, was placed in a single layer on two metal mesh plates (20 × 20 cm) of a convective drier (made in Iran). The process of drying the banana slices was done in the convective drier at a convective air velocity of 3 m/s with a temperature of 80°C in order to reach a final constant moisture content of about 10% (Nadery Dehsheikh & Taghian Dinani, ). During the drying process, the banana slices were weighed every 15 min using a digital scale (model: AND, Japan) with a precision of 0.0001 g. Upon completion of the drying process, the dried banana slices were packed in low‐density polyethylene bags (made in Iran), and then the following tests were carried out on them.…”

“…Moreover, the CMC coating process maintains the flavor (Nisperos‐Carriedo, Shaw, & Baldwin, ) and nutritional value of the product and increases its shelf life. Though, in order to perform a desirable coating process and optimize the CMC coating on the product, the coating process should be performed with an appropriate volume and concentration of CMC solution (Nadery Dehsheikh & Taghian Dinani, ). Using an appropriate volume and concentration of CMC solution is also important in terms of economic factors (Benchabane & Bekkour, ).…”

“…In case of using a very large volume of coating solution related to the sample weight, the coating costs will increase dramatically, and disposal of the resulting waste will cause many environmental problems, while it increases the production costs. Therefore, choosing an appropriate volume of coating solution related to the sample weight is important (Nadery Dehsheikh & Taghian Dinani, ). Another noteworthy point is performing a desirable and efficient coating process to create a uniform coating with an appropriate adhesion to the product during a short period of the process.…”

Convective drying of food materials: An overview with fundamental aspect, recent developments, and summary

“…Banana slices were immersed in sodium bi‐sulfite solution (0.25%) and then they were washed in cold water to eliminate the deposits of solid sodium bi‐sulfite to avoid enzymes reaction 14 . Then banana slices were added with carboxy methylcellulose (CMC) solution with the mass ratio of banana and CMC powder (B:C) of 1:2, 1:3, and 1:4.…”

“…Almost all vegetables and fruits are dried to preserve them from micro‐organisms because they are much active when moisture content exists in a product. The food materials which are dried are; potato, 3 carrot, mulberry, 4 garlic, 5–8 tapioca (cassava), green pea, 9 pumpkin, 10 onion, sweet potato, 11 mango, 12 banana, 13,14 apple, 15 water melon, 16 papaya, grapes, 17 guava, and so forth.…”