Osmo-air dehydration of overripe “kolikuttu” banana
نویسندگان
چکیده
منابع مشابه
Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique
Many processing techniques can be employed to preserve fruits and vegetables. Drying and dehydration is one of the most important operations that are widely practiced because of considerable saving in packaging, storage and transportation. Osmotic dehydration has received greater attention in recent years as an effective method for preservation of fruits and vegetables. Being a simple process, ...
متن کاملOsmo-air drying of aloe vera gel cubes
Aloe vera (Aloe barbadensis Miller) cubes of 12.5 × 12.5 × 12.5 mm thick were osmosed for 4 h in sugar syrup of 30, 40 and 50°Brix concentration and temperatures of 30 and 50°C at constant syrup to fruit ratio of 5:1. Osmosed and unosmosed aloe vera samples were hot air dried at 50, 60, 70 and 80°C with constant air velocity of 1.5 m/s. The water loss, solid gain and convective drying behaviour...
متن کاملEffects of osmo-dehydration, blanching and semi-ripening on flour of plantain
233 Plantains and bananas (Musa sp.) are important starchy staples in Ghana. Processing of plantains into flour is limited as most plantain foods are eaten as boiled, fried or roasted. However, after the introduction on local and foreign markets of instant plantain fufu (popular West African food) flour consisting of plantain flour and cassava starch, interest in plantain flours as a commercial...
متن کاملAir-drying of banana: Influence of experimental parameters, slab thickness, banana maturity and harvesting season
Air-drying of banana slabs has been investigated and the influence of experimental parameters such as temperature, relative humidity and slab thickness has been studied. This was in part re-investigated because of inconsistencies in previous studies, particularly in relation to derived water diffusion coefficients. In addition, it is shown that harvest season and hence initial moisture content ...
متن کاملOptimization of osmotic dehydration of papaya followed by air-drying
Papayas are a fragile fruit; characteristic that limits large-scale exportation from the producing centers to countries in temperate regions. Loss of fruit ranges from 10% to 40% and could be reduced if papayas were dried. The process of osmotic dehydration followed by air-drying was studied and modeled for papaya preservation, so it could be optimized. The developed model has been validated wi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of the National Science Foundation of Sri Lanka
سال: 2001
ISSN: 2362-0161,1391-4588
DOI: 10.4038/jnsfsr.v29i1-2.2618