INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR

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ZIRJANI L.; TAVAKOLIPOUR H.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:1 Page(s): 71-86

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Information Journal Paper

Title

INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR

Author(s)

ZIRJANI L. | TAVAKOLIPOUR H. | Issue Writer Certificate

Keywords

BANANA CHIPSQ1

BLANCHINGQ3

CHEMICAL TREATMENTQ3

CONVECTIVE DRYINGQ3

NUTRITIONAL VALUEQ2

Abstract

Banana slices were prepared in three thickness 3, 5, 10 mm with three pretreatment T1, CHEMICAL TREATMENT in 1% sodium metabisuphite, T2 BLANCHING in boiling water then with 1% sodium metabisulphite solution and T3, BLANCHING with boiling water and then with 1% solution mixture of 1:1 citric-ascorbic acid. The pretreated samples were dried to final moisture content in convective air drier at 60, 70, 80 oc .Some quality factors such as sugar content, ascorbic acid, color and rehydration ratio along with drying time and rate were evaluated. The results showed that pretreatments increased drying rate and decreased drying time as drying time in blanched treatments showed 40% reduction. Thickness increased drying time and temperature decreased it and increased drying rate just as anticipation.Ascorbic acid and sugar content most preserved in higher temperature but had negative effects on color and rehydration ratio.

Cites

DETERMINING EFFECTIVE PARAMETERS DURING RHUBARB HOT AIR DRYING PROCESS AND THE POSSIBILITY OF POWDER PREPARATION

References

بهینه سازی فرآیند خشک کردن موز با هوای داغ و مایکروویو

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APA: Copy

ZIRJANI, L., & TAVAKOLIPOUR, H.. (2009). INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(1), 71-86. SID. https://sid.ir/paper/176554/en

Vancouver: Copy

ZIRJANI L., TAVAKOLIPOUR H.. INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(1):71-86. Available from: https://sid.ir/paper/176554/en

IEEE: Copy

L. ZIRJANI, and H. TAVAKOLIPOUR, “INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 1, pp. 71–86, 2009, [Online]. Available: https://sid.ir/paper/176554/en

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