Drying kinetics and the effect of blanching pretreatment on banana
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Brasileira de Tecnologia Agroindustrial |
Texto Completo: | https://periodicos.utfpr.edu.br/rbta/article/view/13607 |
Resumo: | The aim of this study was to estimate and select the drying kinetic model of thin-layer drying of banana slices and the effect of blanching pretreatment. In order, 16 semi-theoretical and/or empirical models were applied to the experimental data and compared according their coefficients of determination (R2), sum squared errors (SSE), and root mean square error (RMSE), which were predicted by non-linear regression analysis. Banana slices were subjected to the thermal blanching treatment, and then the samples were dried at 50 °C and 60°C for a period of 630 min. Chromatic characterization and shrinkage analysis were performed. Among the thin-layer drying models considered to determine the kinetic drying parameters, the semitheorical Two-term model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 8.25 × 10−11 m2s-1 to 2.26 × 10−10 m2s-1 over the temperature range of the study. The increase in temperature led to a 60% average volume reduction. For color, the parameters L* and b* decreased, and a* increased in relation to the temperature increase, and blanching had a positive effect. |
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Drying kinetics and the effect of blanching pretreatment on banana5.07.03.00-5Musa acuminata; dehydration; drying modelsThe aim of this study was to estimate and select the drying kinetic model of thin-layer drying of banana slices and the effect of blanching pretreatment. In order, 16 semi-theoretical and/or empirical models were applied to the experimental data and compared according their coefficients of determination (R2), sum squared errors (SSE), and root mean square error (RMSE), which were predicted by non-linear regression analysis. Banana slices were subjected to the thermal blanching treatment, and then the samples were dried at 50 °C and 60°C for a period of 630 min. Chromatic characterization and shrinkage analysis were performed. Among the thin-layer drying models considered to determine the kinetic drying parameters, the semitheorical Two-term model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 8.25 × 10−11 m2s-1 to 2.26 × 10−10 m2s-1 over the temperature range of the study. The increase in temperature led to a 60% average volume reduction. For color, the parameters L* and b* decreased, and a* increased in relation to the temperature increase, and blanching had a positive effect.Universidade Tecnológica Federal do Paraná (UTFPR)Universidade Estadual de Maringá, Departamento de TecnologiaBraga, Ravena Cristina PagliariRuiz, Suelen Pereirade Aquino, Denise Silva2021-12-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.utfpr.edu.br/rbta/article/view/1360710.3895/rbta.v15n2.13607Revista Brasileira de Tecnologia Agroindustrial; v. 15, n. 2 (2021)1981-368610.3895/rbta.v15n2reponame:Revista Brasileira de Tecnologia Agroindustrialinstname:Universidade Tecnológica Federal do Paraná (UTFPR)instacron:UTFPRporhttps://periodicos.utfpr.edu.br/rbta/article/view/13607/8688Direitos autorais 2021 CC-BYhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2022-10-19T09:35:14Zoai:periodicos.utfpr:article/13607Revistahttps://periodicos.utfpr.edu.br/rbtaPUBhttps://periodicos.utfpr.edu.br/rbta/oai||rbta-pg@utfpr.edu.br1981-36861981-3686opendoar:2022-10-19T09:35:14Revista Brasileira de Tecnologia Agroindustrial - Universidade Tecnológica Federal do Paraná (UTFPR)false |
dc.title.none.fl_str_mv |
Drying kinetics and the effect of blanching pretreatment on banana |
title |
Drying kinetics and the effect of blanching pretreatment on banana |
spellingShingle |
Drying kinetics and the effect of blanching pretreatment on banana Braga, Ravena Cristina Pagliari 5.07.03.00-5 Musa acuminata; dehydration; drying models |
title_short |
Drying kinetics and the effect of blanching pretreatment on banana |
title_full |
Drying kinetics and the effect of blanching pretreatment on banana |
title_fullStr |
Drying kinetics and the effect of blanching pretreatment on banana |
title_full_unstemmed |
Drying kinetics and the effect of blanching pretreatment on banana |
title_sort |
Drying kinetics and the effect of blanching pretreatment on banana |
author |
Braga, Ravena Cristina Pagliari |
author_facet |
Braga, Ravena Cristina Pagliari Ruiz, Suelen Pereira de Aquino, Denise Silva |
author_role |
author |
author2 |
Ruiz, Suelen Pereira de Aquino, Denise Silva |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual de Maringá, Departamento de Tecnologia |
dc.contributor.author.fl_str_mv |
Braga, Ravena Cristina Pagliari Ruiz, Suelen Pereira de Aquino, Denise Silva |
dc.subject.por.fl_str_mv |
5.07.03.00-5 Musa acuminata; dehydration; drying models |
topic |
5.07.03.00-5 Musa acuminata; dehydration; drying models |
description |
The aim of this study was to estimate and select the drying kinetic model of thin-layer drying of banana slices and the effect of blanching pretreatment. In order, 16 semi-theoretical and/or empirical models were applied to the experimental data and compared according their coefficients of determination (R2), sum squared errors (SSE), and root mean square error (RMSE), which were predicted by non-linear regression analysis. Banana slices were subjected to the thermal blanching treatment, and then the samples were dried at 50 °C and 60°C for a period of 630 min. Chromatic characterization and shrinkage analysis were performed. Among the thin-layer drying models considered to determine the kinetic drying parameters, the semitheorical Two-term model gave the best fit for all drying conditions. Effective moisture diffusivity varied from 8.25 × 10−11 m2s-1 to 2.26 × 10−10 m2s-1 over the temperature range of the study. The increase in temperature led to a 60% average volume reduction. For color, the parameters L* and b* decreased, and a* increased in relation to the temperature increase, and blanching had a positive effect. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-27 |
dc.type.none.fl_str_mv |
|
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://periodicos.utfpr.edu.br/rbta/article/view/13607 10.3895/rbta.v15n2.13607 |
url |
https://periodicos.utfpr.edu.br/rbta/article/view/13607 |
identifier_str_mv |
10.3895/rbta.v15n2.13607 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.utfpr.edu.br/rbta/article/view/13607/8688 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2021 CC-BY http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2021 CC-BY http://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 |
Universidade Tecnológica Federal do Paraná (UTFPR) |
publisher.none.fl_str_mv |
Universidade Tecnológica Federal do Paraná (UTFPR) |
dc.source.none.fl_str_mv |
Revista Brasileira de Tecnologia Agroindustrial; v. 15, n. 2 (2021) 1981-3686 10.3895/rbta.v15n2 reponame:Revista Brasileira de Tecnologia Agroindustrial instname:Universidade Tecnológica Federal do Paraná (UTFPR) instacron:UTFPR |
instname_str |
Universidade Tecnológica Federal do Paraná (UTFPR) |
instacron_str |
UTFPR |
institution |
UTFPR |
reponame_str |
Revista Brasileira de Tecnologia Agroindustrial |
collection |
Revista Brasileira de Tecnologia Agroindustrial |
repository.name.fl_str_mv |
Revista Brasileira de Tecnologia Agroindustrial - Universidade Tecnológica Federal do Paraná (UTFPR) |
repository.mail.fl_str_mv |
||rbta-pg@utfpr.edu.br |
_version_ |
1809282203774877696 |