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The dehydration kinetics, physical properties and nutritional content of banana textured by instantaneous controlled pressure drop
Author(s) -
Setyopratomo Puguh,
Fatmawati Akbarningrum,
Sutrisna Putu Doddy,
Savitri Emma,
Allaf Karim
Publication year - 2011
Publication title -
asia‐pacific journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.348
H-Index - 35
eISSN - 1932-2143
pISSN - 1932-2135
DOI - 10.1002/apj.624
Subject(s) - dehydration , thermal diffusivity , starch , drop (telecommunication) , water content , texture (cosmology) , sugar , food science , materials science , moisture , pressure drop , chemical engineering , chemistry , composite material , computer science , thermodynamics , biochemistry , telecommunications , physics , geotechnical engineering , artificial intelligence , engineering , image (mathematics)
Texturing by instantaneous controlled pressure drop is used to modify texture of banana slices, which was aimed to improve properties of banana flour. Texturing step is inserted between initial and final hot air drying steps. The aim of this research is to investigate the effect of the texturing on the dehydration kinetic, physical properties and nutritional characteristic of banana. Some impacts of the texturing have been identified. The results of this work showed that the texturing increased the effective moisture diffusivity and the water holding capacity, but reduced the oil holding capacity of banana. This work also showed that the banana texturing inhibited the transformation of banana starch to reduction of sugar that might be attributable to enzyme deactivation during the texturing process. © 2011 Curtin University of Technology and John Wiley & Sons, Ltd.