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Influence of yacon syrup concentration and drying air temperature on properties of osmotically pre-dehydrated dried banana

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Abstract

Osmotic dehydration (OD) is a pre-treatment commonly used to incorporate solids and dehydrate fruits. In this study, the influence of mixed syrup (yacon and sucrose) concentration used in OD and drying air temperature on drying kinetics of banana osmotically dehydrated and characteristics of dried banana were evaluated. Yacon syrup (30°Brix) was produced and then sucrose was added, making mixed syrups of different concentrations (30–45°Brix). Banana slices (5 mm) were immersed in mixed syrups for five hours. Solid gain (SG) and water loss (WL) were calculated during OD. Afterward, the osmotically dried bananas were dried at different drying air temperatures (40–80 °C). Mathematical models were fitted to the moisture ratio data. The drying rate (DR) was calculated. The dried bananas were evaluated for moisture content, water activity, color and hardness. Optimal treatment was determined using the desirability function. Higher syrup concentration resulted in higher SG and WL during OD. Samples dehydrated osmotically using 32.2°Brix syrup and dried at 74.1 °C required shorter drying time (240 min), with a tendency of higher DR. High syrup concentrations and high temperatures resulted in dried bananas with low water activity and high hardness. The Midilli model was the one that best fitted. The optimal treatment was that using the mixed syrup of 45°Brix and drying temperature of 60 °C.

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Funding

This work was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) – Finance Code 001, Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) and Fundação de Amparo à Pesquisa do Estado do Espírito Santo (FAPES).

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Authors and Affiliations

  1. Department of Food Engineering, Federal University of Espírito Santo, Alegre, ES, 29500-000, Brazil

    Leandro Levate Macedo, Cintia da Silva Araújo, Wallaf Costa Vimercati, Sérgio Henriques Saraiva & Luciano José Quintão Teixeira

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  1. Leandro Levate Macedo
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  2. Cintia da Silva Araújo
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Contributions

Macedo designed the study, collected test data, interpreted the results and drafted the manuscript.

Araújo and Vimercati collected test data and interpreted the results.

Saraiva and Teixeira designed the study and review the manuscript.

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Correspondence to Leandro Levate Macedo.

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Macedo, L.L., da Silva Araújo, C., Vimercati, W.C. et al. Influence of yacon syrup concentration and drying air temperature on properties of osmotically pre-dehydrated dried banana. Heat Mass Transfer 57, 441–451 (2021). https://doi.org/10.1007/s00231-020-02966-y

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