Drying kinetics and quality attributes of low-fat banana slices dried at high temperature

Prachayawarakorn, Somkiat; Tia, Warunee; Plyto, Napaporn; Soponronnarit, Somchart

doi:10.1016/j.jfoodeng.2007.08.011

Cited by 87 publications

(57 citation statements)

References 27 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Drying and storage processes need to be developed for these wastes in order to achieve important advantages such as easy transportation, reduced microbial load, nutrient concentration and availability for processing (Prachayawarakorn et al, 2008). In this regard, an important aspect at the industrial level is the knowledge of the final moisture content and the energy required for drying, which are related to the hygroscopic equilibrium of the biological materials.…”

Section: Introductionmentioning

confidence: 99%

Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Vélez¹,

Váquiro²,

Bon³

et al. 2012

International Journal of Food Engineering

View full text Add to dashboard Cite

Banana is an agricultural product of great economic importance for various developing countries. The relationship between moisture content and water activity provides useful information for the processing and storage of banana waste. The water activity and moisture content of three banana (Mussa spp. Haploid AAB cv. Nanica) waste items were analyzed to determine the desorption isotherms at six different temperatures (20, 30, 40, 50, 60 and 70°C). The desorption isotherms of the peel, pedicel and pulp of overripe bananas were determined in wide ranges of moisture content (0.001-6.360 kg kg-1 d.b.) and water activity (0.02-0.907). The theoretical GAB model was used for modelling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy and Gibbs' free energy by way of the GAB model when the effect of temperature on the hygroscopic equilibrium was considered.

show abstract

Section: Introductionmentioning

confidence: 99%

Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Vélez¹,

Váquiro²,

Bon³

et al. 2012

International Journal of Food Engineering

View full text Add to dashboard Cite

show abstract

“…Further storage did result in samples that were easier to pierce although the changes were not significant (P ≤ 0.05) however the samples yielding those results were already starting to develop off-flavours due to the fermentation, thus making the product undesirable. Earlier studies (Prachayawarakorn et al, 2008) have indicated the importance of the drying temperature and rate of drying on the texture of dried banana slices. However, the temperature range during that study (Prachayawarakorn et al, 2008) was higher that the one anticipated during sun-drying, resulting in slices with approximately half the moisture content, therefore resulting in a much firmer product.…”

Section: Resultsmentioning

confidence: 99%

“…Earlier studies (Prachayawarakorn et al, 2008) have indicated the importance of the drying temperature and rate of drying on the texture of dried banana slices. However, the temperature range during that study (Prachayawarakorn et al, 2008) was higher that the one anticipated during sun-drying, resulting in slices with approximately half the moisture content, therefore resulting in a much firmer product.…”

Section: Resultsmentioning

confidence: 99%

“…A number of drying methods have been employed and studied, such as air drying (Chua et al, 2001;Nguyen and Price 2007;Prachayawarakorn et al, 2008;Leite et al, 2007), microwave drying (Maskan 2000), osmotic dehydration (Krokida et al, 2000a;, and solar drying (Phoungchandang and Woods 2000); those studies have focused on modelling the drying process, or determining the effects of various parameters on the final product.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Textural and Rheological Characteristics of Sun-dried Banana Traditionally Prepared in the North-East of Thailand

Chockchaisawasdee

Mounsey

Stathopoulos³

2010

FSTR

View full text Add to dashboard Cite

Traditionally prepared sun-dried bananas were evaluated for textural and rheological properties. Assessment of how those properties changed over a storage period of two months was also carried out. The texture analysis results that relate to large deformations of the product show that the samples were not significantly affected by storage for one month, but subsequent storage for an extra month did result in softer samples. Rheological characterisation shows that upon heating samples become more elastic, however, this behaviour was reversed upon cooling. The rheological behaviour did not change significantly over the two month storage period. Overall results indicate that textural changes are not the limiting factor in the shelf life of this product. Further work is recommended in order to improve our understanding and maximise the stability of the product over the anticipated shelf life.

show abstract

“…Dried products are subject to physical characteristics, such as color, textural properties and nutritional changes (Prachayarawarakorn et al, 2007). The color changes according to sugar content, temperature, and exposure time (Doymaz, 2004).…”

mentioning

confidence: 99%

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Ansari

Aghar

Shahid

et al. 2014

Journal of Food Technology Research

View full text Add to dashboard Cite

Fat is a major constituent of food that softens the food product in addition toKeywords: Fat repalacer, Papaya lather, Low energy foods, Baked food products, Heart diseases, Obesity, Antioxidants. INTRODUCTIONFat replacers are responsible for the low calories products with similar functional properties.Tropical fruits constitute a major nutritional and economic resource for developing countries including banana, papaya, pineapple, mango and avocado are generally the most important in economic and trading terms in developing countries especially Pakistan. Fresh fruits owing to vitamins, essential minerals, phenolic antioxidants, glucosinolates and other bioactive substances/nutrients help to prevent micronutrient deficiencies. Intakes of high fat foods are a reason of certain cancer (Krauss et al., 2001) and linked with other factors such as more energy intake, positive energy balance, and the development of obesity (Wylie-Rosett, 2002). To overcome these problems fat replacers are used. Fat replacers that are used in food products have the same properties as of fat (Claudia et al., 2006). On dry basis carbohydrates supplying 4 Kcal/g but when hydrates they give 1-2 Kcal/g of energy however in some cases it is equal to zero Kcal (Conforti and Archilla, 2001).Fat is a major food component and plays important role in sensory and physiological benefits.It is important in developing flavor, mouth feel, taste, and aroma (Mistry, 2001;Sampaio et al., 2014 Vol. 1, No. 1, pp. 27-44 ISSN(e): 2312-3796 ISSN(p): 2312-6426 DOI: 10.18488/journal.58/2014.1.1/58.1.27.44 © 2014 2004). It is also responsible for creaminess, appearance, palatability, texture, and lubricity of foods and during meal enhance the satiety. Due to lipophilic flavor it act as originator of flavor development (e.g., by lipolysis or frying), and stabilize flavor (Romeih et al., 2002). Fat-soluble vitamins and essential fatty acids are derived from fat and it is also a carrier for lipophilic drugs (Cooper et al., 1997). In diet provides more energy as compared to other nutrients and supplying 9 kcal/g of energy as compared to the 4 kcal/g for proteins and carbohydrates. Fat soluble vitamins and other phytochemicals are absorbed by the aid of fat in adipose tissues that helps the body to maintain its temperature and serve as energy reserve (Stretch, 2006). During cooking fat have different purposes i.e. its heat transfer quality enable speedy heating and achievement of very high temperatures. Due to its high temperature during frying many Journal of Food Technology Research

show abstract

Drying kinetics and quality attributes of low-fat banana slices dried at high temperature

Cited by 87 publications

References 27 publications

Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

Textural and Rheological Characteristics of Sun-dried Banana Traditionally Prepared in the North-East of Thailand

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

Contact Info

Product

Resources

About