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MODELING AND OPTIMIZATION OF OSMOTIC DEHYDRATION OF BANANA FOLLOWED BY AIR DRYING
Author(s) -
OLIVEIRA ISADORA M.,
FERNANDES FABIANO A.N.,
RODRIGUES SUELI,
SOUSA PAULO H.M.,
MAIA GERALDO A.,
FIGUEIREDO RAIMUNDO W.
Publication year - 2006
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2006.00067.x
Subject(s) - osmotic dehydration , dehydration , sucrose , osmotic pressure , chemistry , food science , process (computing) , brix , chromatography , computer science , biochemistry , sugar , operating system
The process of osmotic dehydration followed by air drying was studied, modeled and optimized for the dehydration of bananas, which are an extremely perishable fruit unable to withstand freezing and, as such, need to be dried in order to preserve the fruit for later use. The mathematical model was validated with experimental data and the simulations show how the operating conditions affect the process. Process optimization was performed to obtain the best operating conditions that would reduce the total processing time. The results show the advantage of using moderate to high sucrose concentrations (55–65°Brix) for the osmotic solution, reduced pressure and the use of the osmotic treatment to reduce the total processing time of fruit drying.