Drying of banana prata and banana d'água by forced convection;Secagem de bananas prata e d'água por convecção forçada

Ciencia e Tecnologia de Alimentos

Volumn 30, Issue 3, 2010, Pages 605-612

  Borges, Soraia Vilela ^a   Mancini, Maurício Cordeiro ^b   Corrêa, Jefferson Luiz Gomes ^a   Julia, Leite ^b  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Blanching; Dehydrated fruits; Drying kinetics

Indexed keywords

EID: 78649386423     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/s0101-20612010000300006     Document Type: Article

References (28)

1. ALCINA, O. L. S.; SILVA, O. S.; BRASILEIRO, M. N. Drying kinetics of West Indian Cherry. In: INTER-AMERICAN DRYING CONFERENCE, 1997, Itu. Proceedings. Itu: IADC, 1997. p. 434-440.
2. AREVALO-PINEDO, A.; MURR, F. E. Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin. Journal of Food Engineering, v. 80, n. 1, p. 152-156, 2007.
3. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Official Methods of Analysis. 17a ed. Maryland, 2002.
4. BITTENCOURT, J.; QUEIROZ, M. R.; NEBRA, S. A. Avaliação econômica da elaboração de banana-passa proveniente do cultivo orgânico e convencional. Engenharia Agrícola, v. 24, n. 2, p. 473-483, 2004.
5. Boudhrioua, N.; Giampaoli, P.; Bonazzi, C. Changes in aromatic components of banana during ripening and air-drying Lebensmittel Wissenschaft und Technology, v. 36, p. 633-642, 2003.
6. Cano -Chauca, M. et al. Drying curves and water evaluation of dryed banana. In: INTERNATIONAL DRYING SYMPOSIUM, 14, 2004, São Paulo. Proceedings. São Paulo: IDS, 2004. p. 2013-2020.
7. CORRÊA, J. L. G. et al. Analysis of osmotic dehydration variables: Influences on tomato (Licopersicon esculentum) drying. Boletim do Centro de Pesquisa e Processamento de Alimentos, v. 25, n. 2, p. 315-328, 2007.
8. Corrêa, J. L. G. et al. Desidratação osmótica de tomate seguida de secagem. Revista Brasileira de Produtos Agroindustriais, v. 10, n. 1, p. 35-42, 2008.
9. DANDAMRONGRAK, R.; YOUNG, G.; MASON, R. Evaluation of various pre-treatments for the dehydration of banana and selection of suitable drying models. Journal of Food Engineering, v. 55, p. 139-146, 2002.
10. DEMIREL, D.; TURHAN, M. Air-drying behavior of Dwarf Cavendish and Gros Michel banana slices. Journal of Food Engineering, v. 59, n. 1, p. 1-11, 2003.
11. FERNANDES, F. A. N. et al. Optimization of osmotic dehydration of bananas followed by air-drying. Journal of Food Engineering,v. 77, n. 1, p. 188-193, 2006.
12. GIRALDO-ZUNIGA, A. et al. Drying kinetics for murici (Byrsonima crassifolia) Fruit. Journal of Food Processing and Preservation, v. 30, p. 699-705, 2006.
13. INSTITUTO ADOLFO LUTZ - IAL. Normas analíticas do Instituto Adolfo Lutz - métodos químicos e físicos para análise de alimentos. São Paulo, 1985.
14. INSTITUTO BRASILEIRO DE GEOGRAFÍA E ESTATÍSTICA - IBGE. Previsão de safra-Brasil 2006-2007. Disponível em: www:sidra.ibge.gov.br. Acesso em: 04 dez. 2007.
15. Katekawa, M. E.; Silva, M. A. On the influence of glass transition on shrinkage in convective drying of fruits: a case study of banana. Drying Technology, v. 25, p. 1659-1666, 2007.
16. Kayaayaaya, A.; Aydin, O.; Dincer, I. Experimental and numerical investigation of heat and mass transfer during drying of Hayward kiwi fruits (Actinidia Deliciosa Planch). Journal of Food Engineering, v. 88, p. 323-330, 2008.
17. KROKIDA, M. K. et al. Drying Kinetics of some vegetables. Journal of Food Engineering, v. 59, n. 4, p. 391-403, 2003.
18. Lahsasniahsasni, S. et al. Drying kinetics of prickly pear fruit (Opuntia ficus indica). Journal of Food Engineering, v. 61, p. 173-179, 2004.
19. LEITE, J. B. Uma contribuição ao estudo da secagem de banana em secadores de bandejas. 100 f. Dissertação (Mestrado em Ciências dos Alimentos) - Departamento de Engenharia Química, Universidade Federal Rural do Rio de Janeiro, Seropédica, 2002.
20. Leite, J. B.; Mancini, M. C.; Borgesorgesorges, S. V. Effect of drying temperature on the quality of dried bananas cv. prata and d'água. Lebensmittel Wissenschaft und Technology, v. 40, n. 2, p. 319-323, 2007.
21. LEWICKI, P. P.; PAWLAK, G. Effect of drying on microstructure of plant tissue. Drying Technology, v. 21, n. 4, p. 657-683, 2003.
22. MADAMBA, P. S.; DRISCOLL, R. H.; BUCLE, K. A. The thin-layer drying characateristicas of garlic slices. Journal of Food Engineering, v. 29, n. 1, p. 75-97, 1996.
23. MIDILLI, A.; Kucuk, H.; Yapar, Z. A new model for single-layer drying. Drying Technology, v. 20, n. 7, p. 1503-1513, 2002.
24. MOTA, R. V. Avaliação da qualidade de banana passa elaborada a partir de 6 cultivares. Ciência e Tecnologia de Alimentos, v. 25, n. 3, p. 560-563, 2005.
25. Nagleagle, M. et al. Effects of operating practices on performance of a fixed-bed convection dryer and quality of dried longan. International Journal of Food Science and Technology, v. 43, p. 1979-1987, 2008.
26. PIMENTEL-GOMES, F. Curso de estatística experimental. São Paulo: Nobel, 1999.
27. QUEIROZ, M. R.; NEBRA, S. A. Theoretical and experimental analysis of drying kinetics of bananas. Journal of Food Engineering, v. 47, n. 2, p. 127-132, 2001.
28. TRAVAGLINI, D. A. et al. Banana-passa-princípios de secagem. Campinas: ITAL, 1993. (Manual Técnico no. 12).