OPTIMIZATION OF BANANA DRYING PROCESS BY OSMOTIC DEHYDRATION

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BEHNAM P.; KARAZHIYAN H.; SHAHIDI NOUGHABI M.; PARVINI M.

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Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:5 | Issue:2 (16) Page(s): 83-89

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Information Journal Paper

Title

OPTIMIZATION OF BANANA DRYING PROCESS BY OSMOTIC DEHYDRATION

Author(s)

BEHNAM P. | KARAZHIYAN H. | SHAHIDI NOUGHABI M. | PARVINI M. | Issue Writer Certificate

Keywords

OSMOTIC DEHYDRATIONQ2

BANANAQ2

SOLID GAINQ2

WATER LOSSQ3

Abstract

In the current research, a mixture of osmotic solutions for BANANA pieces at 10 mm thickness was performed in three temperature levels 35, 45 and 55 degrees centigrade, six time levels, 30, 60, 90, 120, 180, 240 minutes and in different concentrations of sucrose in two levels (35%, 45%) and glucose in two levels (35%, 45%) and mixed of (20% sucrose and 25% glucose) and mixed of (25% sucrose and 20% glucose) in static condition. The ratio of osmotic solution to fruit was selected at two levels of 5 to 1 and 10 to 1. WATER LOSS and SOLID GAIN values were calculated in different time intervals. Results demonstrated that the measure of WATER LOSS and SOLID GAIN straight was correlated with an increase in concentration, time and temperature of osmotic solution. Glucose osmotic solutions were with maximum contents of sugar gain and sucrose osmotic solutions with minimum measure of SOLID GAIN. (20% sucrose and 25% glucose) Osmotic solutions had the maximum contents of WATER LOSS average. Application of a mixture of 20% Sucrose+25%Glucose at 55oC and the ratio of 1.5 at 240 minutes was considered as the optimum or prime condition.

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APA: Copy

BEHNAM, P., KARAZHIYAN, H., SHAHIDI NOUGHABI, M., & PARVINI, M.. (2013). OPTIMIZATION OF BANANA DRYING PROCESS BY OSMOTIC DEHYDRATION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 83-89. SID. https://sid.ir/paper/176600/en

Vancouver: Copy

BEHNAM P., KARAZHIYAN H., SHAHIDI NOUGHABI M., PARVINI M.. OPTIMIZATION OF BANANA DRYING PROCESS BY OSMOTIC DEHYDRATION. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):83-89. Available from: https://sid.ir/paper/176600/en

IEEE: Copy

P. BEHNAM, H. KARAZHIYAN, M. SHAHIDI NOUGHABI, and M. PARVINI, “OPTIMIZATION OF BANANA DRYING PROCESS BY OSMOTIC DEHYDRATION,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 83–89, 2013, [Online]. Available: https://sid.ir/paper/176600/en

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