Effect of osmotic predehydration on drying characteristics of banana fruits

Detalhes bibliográficos
Autor(a) principal: Jalali,Vahideh Ranemaye Rabbani
Data de Publicação: 2008
Outros Autores: Narain,Narendra, Silva,Gabriel Francisco da
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=S0101-20612008000200002
Resumo: Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic treatment, at 28 ºC, having a fruit and syrup ratio of 1:1 and agitation. The experimental data obtained on reduction in moisture content during the osmotic treatment were correlated with the experimental equation of M/Mo = Ae(-Kt), where A and K are the constants which represent the geometry and effective diffusivity of the drying process. This simplified mathematical model correlated well with the experimental results.
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spelling Effect of osmotic predehydration on drying characteristics of banana fruitsprocessingosmosisoptimizationmathematical modelingdryingOsmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic treatment, at 28 ºC, having a fruit and syrup ratio of 1:1 and agitation. The experimental data obtained on reduction in moisture content during the osmotic treatment were correlated with the experimental equation of M/Mo = Ae(-Kt), where A and K are the constants which represent the geometry and effective diffusivity of the drying process. This simplified mathematical model correlated well with the experimental results.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2008-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200002Food Science and Technology v.28 n.2 2008reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612008000200002info:eu-repo/semantics/openAccessJalali,Vahideh Ranemaye RabbaniNarain,NarendraSilva,Gabriel Francisco daeng2008-07-07T00:00:00Zoai:scielo:S0101-20612008000200002Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2008-07-07T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of osmotic predehydration on drying characteristics of banana fruits
title Effect of osmotic predehydration on drying characteristics of banana fruits
spellingShingle Effect of osmotic predehydration on drying characteristics of banana fruits
Jalali,Vahideh Ranemaye Rabbani
processing
osmosis
optimization
mathematical modeling
drying
title_short Effect of osmotic predehydration on drying characteristics of banana fruits
title_full Effect of osmotic predehydration on drying characteristics of banana fruits
title_fullStr Effect of osmotic predehydration on drying characteristics of banana fruits
title_full_unstemmed Effect of osmotic predehydration on drying characteristics of banana fruits
title_sort Effect of osmotic predehydration on drying characteristics of banana fruits
author Jalali,Vahideh Ranemaye Rabbani
author_facet Jalali,Vahideh Ranemaye Rabbani
Narain,Narendra
Silva,Gabriel Francisco da
author_role author
author2 Narain,Narendra
Silva,Gabriel Francisco da
author2_role author
author
dc.contributor.author.fl_str_mv Jalali,Vahideh Ranemaye Rabbani
Narain,Narendra
Silva,Gabriel Francisco da
dc.subject.por.fl_str_mv processing
osmosis
optimization
mathematical modeling
drying
topic processing
osmosis
optimization
mathematical modeling
drying
description Osmotic dehydration is considered to be a suitable preprocessing step to reduce the water content of foods. Such products can be dried further by conventional drying processes to lower their water activity and thus extend their shelf life. In this work, banana (Musa sapientum) fruits were initially treated by osmosis by varying several parameters of the processing conditions which included, besides the cutting format (longitudinal and round slices) of the fruit, temperature (28 and 49 ºC), syrup concentration (50, 60 and 67 ºBrix), treatment time (2, 4, 6, 10, 14, 16 and 18 hours), fruit and syrup ratio (1:1, 1:2, 1:3 and 1:4) and agitation effects. The best quality products were obtained by the use of the 67 ºBrix syrup, for 60 minutes of osmotic treatment, at 28 ºC, having a fruit and syrup ratio of 1:1 and agitation. The experimental data obtained on reduction in moisture content during the osmotic treatment were correlated with the experimental equation of M/Mo = Ae(-Kt), where A and K are the constants which represent the geometry and effective diffusivity of the drying process. This simplified mathematical model correlated well with the experimental results.
publishDate 2008
dc.date.none.fl_str_mv 2008-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612008000200002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.28 n.2 2008
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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