Influence of ripeness and air temperature on changes in banana texture during drying

Journal of Food Engineering

Volumn 55, Issue 2, 2002, Pages 115-121

  Boudhrioua, N ^a   Michon, C ^b   Cuvelier, G ^b   Bonazzi, C ^a  

^a UMR SayFood   (France)

^b AGROPARISTECH   (France)

Author keywords

Banana; Drying; Glass transition; Rheological properties; Ripeness

Indexed keywords

ATMOSPHERIC TEMPERATURE; BRITTLENESS; DRYING; DYNAMIC MECHANICAL ANALYSIS; FORMABILITY; GLASS TRANSITION; GLUCOSE; MOISTURE; PULP; RHEOLOGY; THERMOANALYSIS;

BANANA; RIPENESS;

FRUITS;

FRUITS;

EID: 0036836469     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00025-0     Document Type: Article

References (13)

1. A compartmental model of thin-layer drying kinetics of rough rice
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3. Lyophilisation sous vide de la banane (Cavendish Poyo)
4. Relationship between respiration, ethylene and aroma production in ripening banana
5. Softening of banana fruit: Relationship between firmness and chemical composition
6. Changes in firmness and chemical constituents of banana fruits during ripening
7. Kinetics on color changes during drying of some fruits and vegetables
8. Effect of osmotic dehydration on viscoelastic properties of apple and banana
9. Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana (Musa acuminata)
10. Optical chlorophyll sensing system for banana ripening
11. Carbohydrate metabolism in ripening banana fruit
12. Effect of proteolytic enzymes on color changes in banana chips during osmotic dehydration
13. Color parameter changes in banana slices during osmotic dehydration