Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana

• DOI: 10.1111/jfpe.13451
• Publication Date: 2020-05-29T01:54:00Z
• Authors: Leandro Levate Ma...; Wallaf Costa Vime...; Cintia da Silva A...; Sérgio Henriques ...; Luciano José Quin...
• Keywords: Water activity

Abstract This study aimed to evaluate the influence of drying air temperature on kinetics and physicochemical properties dried bananas. Banana slices were at 40, 60, 80°C. Drying was terminated when samples had a moisture 20%. Mathematical models fitted ratio. A generalized model developed, predict as function time temperature. The effective diffusivity ( D eff ), activation energy rate (DR) calculated. Electrical consumption measured. moisture, water activity, reducing total sugar content, acidity, hardness, color bananas evaluated. decreased during drying, obtaining mean value 20.132%. All mathematical well MR data, with determination coefficient greater than 0.95. Midilli that which best fitted. higher resulted in (3.538 × 10 −9 m 2 s −1 ) DR, less (120 min) electrical (4.319 kWh), content (47.51%) hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), chromaticity (18.49) optimum for Practical Applications is fruit widely consumed world. However, it very perishable, causing great waste financial loss. Convective simple low‐cost method, used processing produce new products extend shelf life food. banana product good sensory acceptance therefore alternative pulp. one principal parameters this process since influences dry product. Therefore, important different temperatures determine condition production, optimize properties.