Estudo da viabilidade do uso do GLP e de um gaseificador de biomassa para desidratação de banana

• Autor(a) principal: Laureano, Juliane
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/3605
• topic: Banana passa; Secagem; Desidratação osmótica; Banana raisin; Drying; Osmotic dehydration; CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA

The banana (Musa spp.) is one of the most consumed fruits in the world and under the biological point of view, is an agricultural product that has one of highest production losses due to postharvest decay, which suggests industrialization as an alternative for better use the production. This study aimed to analyze the technical feasibility and economical to produce banana raisin with the use of liquefied petroleum gas (LPG) and gas from gasification of biomass, and the sensory acceptance of the product. For this, bananas raisin were produced by direct convective forced dehydration, using the burning of liquefied petroleum gas and gas from gasification of charcoal for heating the air drying in a dehydrator trays. Three treatments were also realized for drying using LPG: 1) direct convective dehydration; 2) the osmotic dehydration with sucrose solution followed by convective drying; 3) Osmotic dehydration with solution of sucralose then convective drying. The amount of electrical and thermal energy expended in the process were calculated and compared, as well as the cost and the efficiency of these processes. Samples of each treatment were sensorially analyzed about acceptance in respect to color, flavor and texture of the product. Consumers also responded to a questionnaire about the intention of purchasing the products. From the simplified analysis of the energy expenditure was concluded that the dehydration process using charcoal gasification and combustion of produced gas was more expensive than the process with LPG, however, it is a system that can be improved so that there is less waste of energy produced. It was observed highest average values in acceptance for banana raisin pre-treated osmotically with the Sucralose solution, in aspects flavor and texture. Regarding color, the banana raisin pre-treated osmotically with sucrose solution presented greater acceptance. A greater number of consumers responded that certainly would buy the banana pre-treated osmotically with Sucrose solution and more than 60% of consumers said they are more willing to buy the product with low-calorie, suggesting potential sales of the product pre-treated with solutions of sucrose and sucralose.