Evaluation of green banana pulp drying using infrared radiation with temperature control

Detalhes bibliográficos
Autor(a) principal: Martins, Euler Cunha
Data de Publicação: 2024
Outros Autores: Rabello, Anderson Arthur, Gomes, Fátima de Cássia Oliveira, Garcia, Cleverson Fernando
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/45087
Resumo: The green banana flour (GBF) is a functional food rich in resistant starch and nutrients, probiotic, and has low glycemic index. The obtaining of the flour is usually done in dryers with high energy consumption, and possible deteriorating processes. These problems can be minimized with an adaptive temperature control system in infrared heat sources. The aim of this research was to quantify the energy savings in the production of green banana flour produced by infrared drying compared to the conventional process of drying in a resistance oven. The production of flour from green banana pulp was evaluated using an infrared radiation dryer with fruit surface temperature control (IR-FSTC). The IR-FSTC was performed by keeping the pulp surface at 50 °C and 60 °C. The results were compared with conventional drying using a resistive source. The energy consumption of drying using IR-FSTC was significantly reduced compared to the drying by resistive source and prevented the formation of hotspots. The drying process was also evaluated by physicochemical and spectroscopic analyses of the GBF. The product maintained the pH, titratable acidity, total soluble solids, and lipid content with values similar to those obtained by conventional heating oven drying. In turn, the spectroscopic analyses confirmed the maintenance of biomolecules inherent in GBF. Thus, it is concluded that the results contribute to the sustainable use of energy resources in the production of GBF.
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spelling Evaluation of green banana pulp drying using infrared radiation with temperature controlEvaluación del secado de pulpa de plátano verde utilizando radiación infrarroja con control de temperaturaAvaliação da secagem da polpa de banana verde utilizando radiação infravermelha com controle de temperaturaSecagem por infravermelhoFarinha de banana verdeQualidade de produtosEficiência energética.Secado por infrarrojosHarina de plátano verdeCalidad del productoEficiencia energética.Infrared dryingGreen banana flourProduct qualityEnergy efficiency.The green banana flour (GBF) is a functional food rich in resistant starch and nutrients, probiotic, and has low glycemic index. The obtaining of the flour is usually done in dryers with high energy consumption, and possible deteriorating processes. These problems can be minimized with an adaptive temperature control system in infrared heat sources. The aim of this research was to quantify the energy savings in the production of green banana flour produced by infrared drying compared to the conventional process of drying in a resistance oven. The production of flour from green banana pulp was evaluated using an infrared radiation dryer with fruit surface temperature control (IR-FSTC). The IR-FSTC was performed by keeping the pulp surface at 50 °C and 60 °C. The results were compared with conventional drying using a resistive source. The energy consumption of drying using IR-FSTC was significantly reduced compared to the drying by resistive source and prevented the formation of hotspots. The drying process was also evaluated by physicochemical and spectroscopic analyses of the GBF. The product maintained the pH, titratable acidity, total soluble solids, and lipid content with values similar to those obtained by conventional heating oven drying. In turn, the spectroscopic analyses confirmed the maintenance of biomolecules inherent in GBF. Thus, it is concluded that the results contribute to the sustainable use of energy resources in the production of GBF.La harina de plátano verde (HPV) es un alimento funcional rico en almidón resistente y nutrientes, probióticos, y tiene un bajo índice glucémico. La obtención de la harina suele realizarse en secadores con un alto consumo de energía y posibles procesos deteriorantes. Estos problemas pueden minimizarse con un sistema de control de temperatura adaptativo en fuentes de calor infrarrojo. El objetivo de esta investigación fue cuantificar el ahorro energético en la producción de harina de plátano verde producida mediante secado por infrarrojos en comparación con el proceso convencional de secado en estufa de resistencia. Se evaluó la producción de harina de pulpa de plátano verde utilizando un secador por radiación infrarroja con control de temperatura de la superficie de la fruta (IR-FSTC). El IR-FSTC se llevó a cabo manteniendo la superficie de la pulpa a 50 °C y 60 °C. Los resultados se compararon con el secado convencional utilizando una fuente resistiva. El consumo de energía durante el secado con IR-FSTC se redujo significativamente en comparación con el secado mediante fuente resistiva y se evitó la formación de puntos calientes. El proceso de secado también fue evaluado mediante análisis fisicoquímicos y espectroscópicos de la HPV. El producto mantuvo el pH, la acidez titulable, los sólidos solubles totales y el contenido de lípidos con valores similares a los obtenidos mediante secado convencional en horno de calor. A su vez, los análisis espectroscópicos confirmaron el mantenimiento de biomoléculas inherentes a la HPV. Así, se concluye que los resultados contribuyen al uso sostenible de los recursos energéticos en la producción de HPV.A farinha de banana verde (FBV) é um alimento funcional rico em amido resistente e nutrientes, probióticos e apresenta baixo índice glicêmico. A obtenção da farinha é geralmente realizada em secadores com alto consumo de energia, sendo possíveis processos deteriorantes. Esses problemas podem ser minimizados com um sistema adaptativo de controle de temperatura em fontes de radiação infravermelha. Na presente pesquisa, objetivou-se quantificar a economia de energia na produção de farinha de banana verde produzida por secagem por infravermelho em relação ao processo convencional de secagem em estufa de resistência. A obtenção de farinha a partir da polpa de banana verde foi avaliada utilizando um secador de radiação infravermelha com controle de temperatura da superfície da fruta (IV-CTSF). O IV-CTSF foi realizado mantendo a superfície da polpa a 50 °C e 60 °C. Os resultados foram comparados com a secagem convencional usando uma fonte resistiva. O consumo de energia na secagem com IV-CTSF foi reduzido de forma representativa em comparação com a secagem por fonte resistiva e evitou a formação de pontos quentes. O processo de secagem também foi avaliado por análises físico-químicas e espectroscópicas da FBV. O produto manteve o pH, a acidez titulável, os sólidos solúveis totais e o teor de lipídios com valores semelhantes aos obtidos pela secagem convencional em estufa. Por sua vez, as análises espectroscópicas confirmaram a manutenção de biomoléculas inerentes à FBV. Assim, conclui-se que os resultados contribuem para o uso sustentável dos recursos energéticos na produção de FBV.Research, Society and Development2024-02-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4508710.33448/rsd-v13i2.45087Research, Society and Development; Vol. 13 No. 2; e11513245087Research, Society and Development; Vol. 13 Núm. 2; e11513245087Research, Society and Development; v. 13 n. 2; e115132450872525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/45087/36002Copyright (c) 2024 Euler Cunha Martins; Anderson Arthur Rabello; Fátima de Cássia Oliveira Gomes; Cleverson Fernando Garciahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMartins, Euler CunhaRabello, Anderson ArthurGomes, Fátima de Cássia OliveiraGarcia, Cleverson Fernando2024-03-04T09:47:20Zoai:ojs.pkp.sfu.ca:article/45087Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-03-04T09:47:20Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of green banana pulp drying using infrared radiation with temperature control
Evaluación del secado de pulpa de plátano verde utilizando radiación infrarroja con control de temperatura
Avaliação da secagem da polpa de banana verde utilizando radiação infravermelha com controle de temperatura
title Evaluation of green banana pulp drying using infrared radiation with temperature control
spellingShingle Evaluation of green banana pulp drying using infrared radiation with temperature control
Martins, Euler Cunha
Secagem por infravermelho
Farinha de banana verde
Qualidade de produtos
Eficiência energética.
Secado por infrarrojos
Harina de plátano verde
Calidad del producto
Eficiencia energética.
Infrared drying
Green banana flour
Product quality
Energy efficiency.
title_short Evaluation of green banana pulp drying using infrared radiation with temperature control
title_full Evaluation of green banana pulp drying using infrared radiation with temperature control
title_fullStr Evaluation of green banana pulp drying using infrared radiation with temperature control
title_full_unstemmed Evaluation of green banana pulp drying using infrared radiation with temperature control
title_sort Evaluation of green banana pulp drying using infrared radiation with temperature control
author Martins, Euler Cunha
author_facet Martins, Euler Cunha
Rabello, Anderson Arthur
Gomes, Fátima de Cássia Oliveira
Garcia, Cleverson Fernando
author_role author
author2 Rabello, Anderson Arthur
Gomes, Fátima de Cássia Oliveira
Garcia, Cleverson Fernando
author2_role author
author
author
dc.contributor.author.fl_str_mv Martins, Euler Cunha
Rabello, Anderson Arthur
Gomes, Fátima de Cássia Oliveira
Garcia, Cleverson Fernando
dc.subject.por.fl_str_mv Secagem por infravermelho
Farinha de banana verde
Qualidade de produtos
Eficiência energética.
Secado por infrarrojos
Harina de plátano verde
Calidad del producto
Eficiencia energética.
Infrared drying
Green banana flour
Product quality
Energy efficiency.
topic Secagem por infravermelho
Farinha de banana verde
Qualidade de produtos
Eficiência energética.
Secado por infrarrojos
Harina de plátano verde
Calidad del producto
Eficiencia energética.
Infrared drying
Green banana flour
Product quality
Energy efficiency.
description The green banana flour (GBF) is a functional food rich in resistant starch and nutrients, probiotic, and has low glycemic index. The obtaining of the flour is usually done in dryers with high energy consumption, and possible deteriorating processes. These problems can be minimized with an adaptive temperature control system in infrared heat sources. The aim of this research was to quantify the energy savings in the production of green banana flour produced by infrared drying compared to the conventional process of drying in a resistance oven. The production of flour from green banana pulp was evaluated using an infrared radiation dryer with fruit surface temperature control (IR-FSTC). The IR-FSTC was performed by keeping the pulp surface at 50 °C and 60 °C. The results were compared with conventional drying using a resistive source. The energy consumption of drying using IR-FSTC was significantly reduced compared to the drying by resistive source and prevented the formation of hotspots. The drying process was also evaluated by physicochemical and spectroscopic analyses of the GBF. The product maintained the pH, titratable acidity, total soluble solids, and lipid content with values similar to those obtained by conventional heating oven drying. In turn, the spectroscopic analyses confirmed the maintenance of biomolecules inherent in GBF. Thus, it is concluded that the results contribute to the sustainable use of energy resources in the production of GBF.
publishDate 2024
dc.date.none.fl_str_mv 2024-02-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/45087
10.33448/rsd-v13i2.45087
url https://rsdjournal.org/index.php/rsd/article/view/45087
identifier_str_mv 10.33448/rsd-v13i2.45087
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/45087/36002
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 13 No. 2; e11513245087
Research, Society and Development; Vol. 13 Núm. 2; e11513245087
Research, Society and Development; v. 13 n. 2; e11513245087
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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