期刊
JOURNAL OF FOOD ENGINEERING
卷 82, 期 2, 页码 261-267出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2007.02.032
关键词
Musa ssp; banana; drying; ultrasound; osmotic dehydration; optimization
Dehydration of fruits is an alternative to reduce post-harvest loss of fruits and also a process to produce dried fruits, which can be directly consumed or become part of foodstuffs like cakes, pastries and many others. The effect of ultrasonic pre-treatment prior to air-drying on dehydration of bananas (Musa ssp.) was investigated. The study allowed estimating the water diffusivity in the air-drying process for bananas submitted to ultrasound. Results showed that the water diffusivity increases after application of ultrasound and that the overall drying time was reduced by 11%, which represents an economy of energy since air-drying is energy cost intensive. During the ultrasonic treatment the bananas lost sugar, so the ultrasonic pre-treatment can be an interesting process to produce dried fruits with low sugar content. The use of ultrasound as a pre-treatment prior to air-drying was compared to the use of osmotic dehydration as a pre-treatment prior to air-drying. Results showed that the use of ultrasonic pre-treatment is interesting when large amounts of water needs to be removed from the fruit, case in which the combined processing time (pre-treatment and air-drying) is shorter. (C) 2007 Elsevier Ltd. All rights reserved.
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