Solar drying of 'Prata' bananas

• Autor(a) principal: SILVA,Álvaro Gustavo Ferreira da
• Data de Publicação: 2022
• Outros Autores: CRUZ,Renata Ranielly Pedroza, MOREIRA,Wennia Gomes, PEREIRA,Maria Angelica Freitas, SILVA,Adriano Sant'Ana, COSTA,Franciscleudo Bezerra da, NASCIMENTO,Ana Marinho do, SOUZA,Pahlevi Augusto de, TIMOTEO,André Luiz dos Santos, RIBEIRO,Wellington Souto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100965
• topic: citric acid; lemon; Musa sp.; post-harvest quality

Abstract The banana is one of the most consumed fruits in the world, but it has little shelf life due to its high water activity. Drying is able to increase shelf life and pre-treatments can optimize the process. The objective was to study the solar drying kinetics and evaluate the effect of pre-treatments on the drying kinetics and physico-chemical quality of 'Prata' bananas. The drying was carried out in a solar dryer and the pre-treatments consisted of immersing the samples in solutions of water, citric acid (1%) and lemon juice (10%). Water loss, drying kinetics, mathematical models and physical-chemical and colorimetric characteristics of fresh and dried bananas were evaluated. The drying rate was higher at the beginning and stabilized after 20 hours. The mathematical model of Midilli and Kucuk was the one that best fit the experimental data. The water content, ascorbic acid and the parameters L *, b *, C * and h ° reduced after drying. Reducing sugars and a * coordinate increased and the acidity was not changed with drying. The solar drying of 'Prata' bananas is a sustainable and economical way to make a product available with a longer shelf life.