Quality and physiochemical properties of banana paste under vacuum dehydration

International Journal of Food Engineering

Volumn 3, Issue 4, 2007, Pages

  Thipayarat, Aluck ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Banana paste; Color; Dehydrator prototype; Evaporative dehydration; External appearance; Physiochemical properties

Indexed keywords

COLOR; DEHYDRATION; ENZYME ACTIVITY; FOOD PRODUCTS; THERMAL EFFECTS; VACUUM EVAPORATION;

BANANA PASTE; PHYSIOCHEMICAL PROPERTIES; VACUUM DEHYDRATION;

PLANTS (BOTANY);

EID: 34548729855     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1112     Document Type: Article

References (10)

1. Akhilender Naidu, K. (2003) Vitamin C in Human Health and Disease is still a mystery, Nutrition Journal, Vol. 7, pp. 40-45.
2. th ed., AOAC International, Verginia, pp.135-137.
3. David, S.R. and Eskin M., N.A. (2001) Food Shelf life stability: Chemical, Biochemical, and Microbiological Changes, CRC series in contemporary food science, Boca Raton, FL : CRC Press, 370 p.
4. Gowen, S. (1995) World Crop Series Bananas and Plantains, London, UK: Chapman & Hall, 240 p.
5. Guerrero, S.N. and Alzamora, S.M. (1997) Effect of pH, Temperature and Glucose Addition on Flow Behavior of Fruit Puree, Journal of Food Engineering, Vol. 33, pp. 239-256.
6. Guerrero, S.N., Alzamora, S. M. and L. N. Gerschensonh (1996) Optimization of a Combined Factors Technology for Preserving Banana Puke to Minimize Color Changes, Journal of Food Engineering, Vol.28, pp. 307-322.
7. Maskan, M. (2000) Microwave/air and Microwave Finish Drying of Banana, Journal of Food Engineering, Vol. 44, pp. 71-78.
8. Potter, N. and Hotchkiss, J. (1995) Food Science, 5th edition. Chapman and Hall, New York, NY, pp.431-432.
9. Saper, G.M. and Hicks, K.B. (1989) Inhibition of Ezymatic Browning in Fruits and Vegetables, In quality Factors of Fruits and Vegetables: Chemistry and Technology, ed. Jen, J.J., ACC Symp., Series 405, pp. 29-43.
10. Tsen, J. and King, V.A. (2002) Density of banana puree as a function of soluble solids concentration and temperature, Journal of Food Engineering, Vol. 55, pp.305-308.