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Paper Information

Journal:   INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)   SPRING 2009 , Volume 1 , Number 1; Page(s) 71 To 86.
 
Paper: 

INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR

 
 
Author(s):  ZIRJANI L.*, TAVAKOLIPOUR H.
 
* ISLAMIC AZAD UNIVERSITY, SABZEVAR BRANCH
 
Abstract: 
Banana slices were prepared in three thickness 3, 5, 10 mm with three pretreatment T1, chemical treatment in 1% sodium metabisuphite, T2 blanching in boiling water then with 1% sodium metabisulphite solution and T3, blanching with boiling water and then with 1% solution mixture of 1:1 citric-ascorbic acid. The pretreated samples were dried to final moisture content in convective air drier at 60, 70, 80 oc .Some quality factors such as sugar content, ascorbic acid, color and rehydration ratio along with drying time and rate were evaluated. The results showed that pretreatments increased drying rate and decreased drying time as drying time in blanched treatments showed 40% reduction. Thickness increased drying time and temperature decreased it and increased drying rate just as anticipation.
Ascorbic acid and sugar content most preserved in higher temperature but had negative effects on color and rehydration ratio.
 
Keyword(s): BANANA CHIPS, BLANCHING, CHEMICAL TREATMENT, CONVECTIVE DRYING, NUTRITIONAL VALUE
 
 
References: 
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Citations: 
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+ Click to Cite.
APA: Copy

ZIRJANI, L., & TAVAKOLIPOUR, H. (2009). INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(1), 71-86. https://www.sid.ir/en/journal/ViewPaper.aspx?id=192857



Vancouver: Copy

ZIRJANI L., TAVAKOLIPOUR H.. INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY). 2009 [cited 2021July27];1(1):71-86. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=192857



IEEE: Copy

ZIRJANI, L., TAVAKOLIPOUR, H., 2009. INFLUENCE OF DIFFERENT DRYING CONDITIONS ON DRIED B ANANA PROPERTIES BY HOT AIR. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), [online] 1(1), pp.71-86. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=192857.



 
 
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