Solar drying of 'Prata' bananas
نویسندگان
چکیده
The banana is one of the most consumed fruits in world, but it has little shelf life due to its high water activity. Drying able increase and pre-treatments can optimize process. objective was study solar drying kinetics evaluate effect on physico-chemical quality 'Prata' bananas. carried out a dryer consisted immersing samples solutions water, citric acid (1%) lemon juice (10%). Water loss, kinetics, mathematical models physical-chemical colorimetric characteristics fresh dried bananas were evaluated. rate higher at beginning stabilized after 20 hours. model Midilli Kucuk that best fit experimental data. content, ascorbic parameters L *, b C * h ° reduced drying. Reducing sugars coordinate increased acidity not changed with sustainable economical way make product available longer life.
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2022
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.75021