Effects of Drying Parameters on Dehydration of Green Banana (&lt;i&gt;Musa sepientum&lt;/i&gt;) and its Use in Potato (&lt;i&gt;Solanum tuberosum&lt;/i&gt;) Chips Formulation

Islam, M S; Haque, Md. Amdadul; Islam, MN

doi:10.3329/agric.v10i1.11069

Cited by 13 publications

(18 citation statements)

References 20 publications

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“…While the mean drying rate was 3.36 g, 4.12 g, 4.87 g and 1.46 g water per g dry matter per hour at a drying air temperature of 50°C, 60°C , 70°C and solar drying respectively at a velocity of 1.5 m/s for 3 mm thickness, 4.11 g, 4.82 g, 5.66 g and 1.18 g water per g dry matter per hour at a drying air temperature of 50°C, 60°C , 70°C and solar drying respectively for 5 mm thickness and 4.79 g, 4.31 g, 3.38 g and 1.09 g water per g dry matter per hour at a drying air temperature of 50°C, 60°C , 70°C and solar drying respectively for 7 mm thickness. Similar results are reported by Kabiru et al [5] for drying of mango slice, Islam et al [6] for green banana, Limpaiboon [7] in case of pumpkin slice and Abano et al [8] for drying of tomato slices.…”

Section: Resultssupporting

confidence: 79%

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

DM¹

2014

J Food Process Technol

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Cucumis callosus (Rottl.) Cogn (Cucurbitaceae) is very common throughout the India and commonly known as "Kothimbda " in Gujarat. Kothimbda is rich source of vitamin C (19.99 mg/100 g) to human beings. The Kothimbda slice was dried in Industrial tray dryer with three levels of drying temperature (50, 60 and 70ºC) with constant air velocity at 1.5 m/sec and in solar cabinet dryer also with three levels of thickness (3 mm, 5 mm and 7 mm). The observations on reduction in weight were taken regularly with increase in time and were evaluated in terms of drying characteristics. Three drying models i.e. Page, Henderson and Pabis and Logarithmic were tested for their validity. The values of coefficient of determination (r 2 ) for all the three models under all the treatments were found to be above 0.9, suggesting good fit of the observations. Though, the value of r 2 under the Logarithmic Model was more followed by page and Henderson and Pabis, indicating the Logarithmic model more reliable for prediction and found best fitted. The temperature and slice thickness affected significantly on the ascorbic acid content during drying of Kothimbda slice. During storage observations in terms of ascorbic acid were recorded at 15 days interval. The ascorbic acid content of the stored dried Kothimbda powder was decreasing with the increase in storage period under room temperature storage. The loss in ascorbic acid during storage was minimum in the powder packed in Glass bottle followed by HDPE bag and Aluminum Coated P.P. bag.

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Section: Resultssupporting

confidence: 79%

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

DM¹

2014

J Food Process Technol

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“…C memerlukan waktu 150 menit, sedangkan suhu 100 0 C memerlukan waktu 60 menit. Kecepatan pengeringan akan meningkat dengan peningkatan suhu, ini sesuai dengan hasil penelitian Islam et al [4], artinya MR yang dicapai lebih rendah untuk waktu yang sama.…”

Section: Hasil Penelitian Dan Pembahasanunclassified

Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium)

Sulistiawati

Santosa

Aps

et al. 2016

CHEMICA: Jurnal Teknik Kimia

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Abstrak Keywords: drying, taro powder PendahuluanTanaman kimpul (Xanthosoma sagittifolium) mudah tumbuh di beberapa daerah di Indonesia. Penelitian ini membuat tepung dari umbi kimpul yang dapat digunakan sebagai alternatif pengganti terigu. Diharapkan tepung tersebut dapat digunakan sebagai bahan baku pada pembuatan roti, kue, atau mie, sehingga dapat mengurangi tingkat ketergantungan terhadap impor gandum. Proses pembuatan tepung memerlukan suatu tahapan pengeringan. Agar bahan dapat bertahan lama diupayakan kadar air yang minimal. Di masyarakat pada umumnya mengandalkan sinar matahari untuk mengeringkan bahan. Jika musim kemarau hal ini dapat dilakukan dengan mudah, namun bila musim penghujan tiba maka akan sulit dilaksanakan, atau bahan akan kering dalam waktu yang lama dan kualitas yang dihasilkan kurang bagus. Akibatnya banyak hasil tanaman pasca panen yang membusuk karena tidak tahan disimpan.Dehidrasi bahan pangan telah dipraktekkan selama berabad-abad, dan manajemen yang tepat dari produk pertanian dan sumber daya energi sekarang membutuhkan pemahaman yang lebih baik dari proses pengeringan bahan biologis [1]. Proses pengeringan yang merupakan salah satu bagian dari cara pembuatan tepung kimpul memegang peranan yang sangat penting. Pengeringan yang dilakukan seperti pada penjelasan Saptoningsih [2] menggunakan sinar matahari, dijemur di atas para-para. Di dunia industri penggunaan sinar matahari memiliki kelebihan dan kelemahan. Kelebihannya penggunaan energi yang hemat. Sementara kelemahannya tidak bisa dilakukan jika musim penghujan tiba.Laju pengeringan (kinetika pengeringan) suatu bahan akan menentukan ukuran alat yang digunakan di skala industri, yang secara langsung dapat mempengaruhi harga alat dan biaya pengoperasiannya. Laju pengeringan juga akan mempengaruhi kualitas produk yang telah dikeringkan, karena ada berbagai fenomena yang menyertai, antara lain perpindahan panas dan mengecilnya ukuran karena kadar air yang berkurang. Informasi dasar yang harus diberikan pada proses pengeringan adalah kurva pengeringan (drying curve). Kurva ini menjelaskan kinetika pengeringan dan bagaimana perubahan selama proses pengeringan. Kurva ini dipengaruhi oleh sifat bahan, ukuran dan ketebalan bahan yang akan dikeringkan, dan kondisi pengeringan. Teknik pengambilan sampel untuk menentukan kurva pengeringan pada tray dryer yaitu dengan cara mencatat kadar air sampel awal, dan setiap waktu tertentu, hingga pengeringan selesai. Cara gravimetri adalah cara yang paling sering digunakan. Ukuran sampel, suhu, dan waktu pengeringan adalah faktor yang penting [3]. MetodologiBahan yang digunakan meliputi: Umbi kimpul, garam dapur, akuades.

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“…The drying of banana fruit pulp into chips is the step that requires reliable energy in order to produce consistently standard quality products. Moreover, it has been established [86, 142] that the drying of banana pulp consumes more energy than that of other related fresh foods such as pineapples and potato. This is so because the activation energy (Ea) for the diffusion of water in green banana is 51.21 kJ/mol which is higher than that for potato (32.24 kJ/mol), pineapple (35.17 kJ/mol) and grape seeds (30.45 kJ/mol) [85, 86, 142, 170].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, it has been established [86, 142] that the drying of banana pulp consumes more energy than that of other related fresh foods such as pineapples and potato. This is so because the activation energy (Ea) for the diffusion of water in green banana is 51.21 kJ/mol which is higher than that for potato (32.24 kJ/mol), pineapple (35.17 kJ/mol) and grape seeds (30.45 kJ/mol) [85, 86, 142, 170]. The differences in the activation energy values can be attributed to the differences in the chemical composition and cellular structure [86].…”

Section: Introductionmentioning

confidence: 99%

“…This is so because the activation energy (Ea) for the diffusion of water in green banana is 51.21 kJ/mol which is higher than that for potato (32.24 kJ/mol), pineapple (35.17 kJ/mol) and grape seeds (30.45 kJ/mol) [85, 86, 142, 170]. The differences in the activation energy values can be attributed to the differences in the chemical composition and cellular structure [86]. In Uganda, the drying of banana pulp is done by directly spreading fresh banana fruit pulp on the mat and exposed directly to sunshine.…”

Section: Introductionmentioning

confidence: 99%

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Biomass waste-to-energy valorisation technologies: a review case for banana processing in Uganda

Gumisiriza

Hawumba

Okure

et al. 2017

Biotechnol Biofuels

160

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BackgroundUganda’s banana industry is heavily impeded by the lack of cheap, reliable and sustainable energy mainly needed for processing of banana fruit into pulp and subsequent drying into chips before milling into banana flour that has several uses in the bakery industry, among others. Uganda has one of the lowest electricity access levels, estimated at only 2–3% in rural areas where most of the banana growing is located. In addition, most banana farmers have limited financial capacity to access modern solar energy technologies that can generate sufficient energy for industrial processing. Besides energy scarcity and unreliability, banana production, marketing and industrial processing generate large quantities of organic wastes that are disposed of majorly by unregulated dumping in places such as swamps, thereby forming huge putrefying biomass that emit green house gases (methane and carbon dioxide). On the other hand, the energy content of banana waste, if harnessed through appropriate waste-to-energy technologies, would not only solve the energy requirement for processing of banana pulp, but would also offer an additional benefit of avoiding fossil fuels through the use of renewable energy.Main bodyThe potential waste-to-energy technologies that can be used in valorisation of banana waste can be grouped into three: Thermal (Direct combustion and Incineration), Thermo-chemical (Torrefaction, Plasma treatment, Gasification and Pyrolysis) and Biochemical (Composting, Ethanol fermentation and Anaerobic Digestion). However, due to high moisture content of banana waste, direct application of either thermal or thermo-chemical waste-to-energy technologies is challenging. Although, supercritical water gasification does not require drying of feedstock beforehand and can be a promising thermo-chemical technology for gasification of wet biomass such as banana waste, it is an expensive technology that may not be adopted by banana farmers in Uganda. Biochemical conversion technologies are reported to be more eco-friendly and appropriate for waste biomass with high moisture content such as banana waste.ConclusionUganda’s banana industrialisation is rural based with limited technical knowledge and economic capability to setup modern solar technologies and thermo-conversions for drying banana fruit pulp. This review explored the advantages of various waste-to-energy technologies as well as their shortfalls. Anaerobic digestion stands out as the most feasible and appropriate waste-to-energy technology for solving the energy scarcity and waste burden in banana industry. Finally, potential options for the enhancement of anaerobic digestion of banana waste were also elucidated.

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Effects of Drying Parameters on Dehydration of Green Banana (<i>Musa sepientum</i>) and its Use in Potato (<i>Solanum tuberosum</i>) Chips Formulation

Cited by 13 publications

References 20 publications

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

Studies on Effect of Slice Thickness and Temperature on Drying Kinetics of Kothimbda (Cucumis Callosus) and its Storage

Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium)

Biomass waste-to-energy valorisation technologies: a review case for banana processing in Uganda

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