Data/hora: 06/06/2024 00:59:55

Provedor de dados: | 111
País: | China
Título: | Effects of blanching on the dehydration characteristics of unripe banana slices dried at different temperature
Autores: | jeet, pawan; Immanuel, Genitha.
Data: | 2015-06-23
Ano: | 2015
Palavras-chave: | Agricultural Engineering  Agricultural Process and Food Engineering Blanching; Banana slices; Dehydration; Temperature and weight loss.
Resumo: | A study was undertaken to examine the effect of blanching on the dehydration characteristics of unripe banana slices blanched and dried at temperatures 50, 60 and 800C. The effects of pretreatments such as blanching, dehydration and combination treatments on the quality of unripe bananas (Musa acuminata) were investigated. The banana fruits were dehydrated at 50, 60 and 800C in a tray dryer at the air velocity of 2-2.5 m/s. The moisture loss from unriped banana slices sample A1, A2 and A3 was higher at blanching temperatures 500C was 7, 6.91 and 6.86 gram and percentage loss in weight was also higher was 2.38, 2.28 and 2.24%, respectively than the blanching temperatures 50 and 600C The drying rates of all treatments were high at drying temperature 500C when the moisture content was highest then decreased rapidly. The overall drying rate of banana after application of dehydration was found to be significantly (P
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.cigrjournal.org/index.php/Ejounral/article/view/2994
Editor: | International Commission of Agricultural and Biosystems Engineering
Relação: | http://www.cigrjournal.org/index.php/Ejounral/article/view/2994/2112
Formato: | application/pdf

Fonte:

Agricultural Engineering International: CIGR Journal; Vol 17, No 2 (2015): CIGR Journal

1682-1130