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Effect of drying air temperature on drying kinetics and physicochemical characteristics of dried banana
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-28 , DOI: 10.1111/jfpe.13451 Leandro Levate Macedo 1 , Wallaf Costa Vimercati 1 , Cintia Araújo 1 , Sérgio Henriques Saraiva 1 , Luciano José Quintão Teixeira 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-28 , DOI: 10.1111/jfpe.13451 Leandro Levate Macedo 1 , Wallaf Costa Vimercati 1 , Cintia Araújo 1 , Sérgio Henriques Saraiva 1 , Luciano José Quintão Teixeira 1
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This study aimed to evaluate the influence of drying air temperature on drying kinetics and the physicochemical properties of dried bananas. Banana slices were dried at 40, 60, and 80°C. Drying was terminated when the samples had a moisture of 20%. Mathematical models were fitted to the moisture ratio. A generalized model of moisture was developed, to predict the moisture of samples as a function of drying time and temperature. The effective moisture diffusivity (Deff), activation energy and the drying rate (DR) were calculated. Electrical energy consumption was measured. The moisture, water activity, reducing and total sugar content, acidity, hardness, and color of the dried bananas were evaluated. The moisture decreased during drying, obtaining a mean value of 20.132%. All mathematical models fitted well to the MR data, with a determination coefficient greater than 0.95. The Midilli model was that which best fitted. The higher temperature resulted in higher Deff (3.538 × 10−9 m2 s−1) and DR, less drying time (120 min) and electrical energy consumption (4.319 kWh), higher reducing sugar content (47.51%) and hardness (28.187 N), lower acidity (1.038%), more yellow tonality (78.04°), and higher chromaticity (18.49) of the dried bananas. The optimum temperature for drying bananas was 80°C.
中文翻译：
干燥温度对香蕉干动力学和理化特性的影响
这项研究旨在评估干燥温度对干燥香蕉的干燥动力学和理化性质的影响。香蕉片在40、60和80°C下干燥。当样品的水分为20％时，终止干燥。将数学模型拟合到水分比。建立了通用的水分模型，以预测样品的水分随干燥时间和温度的变化。有效水分扩散率（D eff），计算活化能和干燥速率（DR）。测量电能消耗。评价了干燥香蕉的水分，水分活度，还原糖和总糖含量，酸度，硬度和颜色。干燥过程中水分减少，平均值为20.132％。所有数学模型都非常适合MR数据，测定系数大于0.95。Midilli模型是最合适的模型。较高的温度导致较高的D eff（3.538×10 -9 m 2 s -1）和DR，干燥时间（120分钟）和电能消耗（4.319 kWh）减少，还原糖含量（47.51％）和硬度（28.187 N）高，酸度较低（1.038％），黄色调（78.04°），和干香蕉的较高色度（18.49）。干燥香蕉的最佳温度为80°C。
更新日期：2020-05-28
中文翻译：
干燥温度对香蕉干动力学和理化特性的影响
这项研究旨在评估干燥温度对干燥香蕉的干燥动力学和理化性质的影响。香蕉片在40、60和80°C下干燥。当样品的水分为20％时，终止干燥。将数学模型拟合到水分比。建立了通用的水分模型，以预测样品的水分随干燥时间和温度的变化。有效水分扩散率（D eff），计算活化能和干燥速率（DR）。测量电能消耗。评价了干燥香蕉的水分，水分活度，还原糖和总糖含量，酸度，硬度和颜色。干燥过程中水分减少，平均值为20.132％。所有数学模型都非常适合MR数据，测定系数大于0.95。Midilli模型是最合适的模型。较高的温度导致较高的D eff（3.538×10 -9 m 2 s -1）和DR，干燥时间（120分钟）和电能消耗（4.319 kWh）减少，还原糖含量（47.51％）和硬度（28.187 N）高，酸度较低（1.038％），黄色调（78.04°），和干香蕉的较高色度（18.49）。干燥香蕉的最佳温度为80°C。
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