Influence of yacon syrup concentration and drying air temperature on properties of osmotically pre-dehydrated dried bana
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ORIGINAL
Influence of yacon syrup concentration and drying air temperature on properties of osmotically pre-dehydrated dried banana Leandro Levate Macedo 1 & Cintia da Silva Araújo 1 & Wallaf Costa Vimercati 1 & Sérgio Henriques Saraiva 1 & Luciano José Quintão Teixeira 1 Received: 22 May 2020 / Accepted: 15 September 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Osmotic dehydration (OD) is a pre-treatment commonly used to incorporate solids and dehydrate fruits. In this study, the influence of mixed syrup (yacon and sucrose) concentration used in OD and drying air temperature on drying kinetics of banana osmotically dehydrated and characteristics of dried banana were evaluated. Yacon syrup (30°Brix) was produced and then sucrose was added, making mixed syrups of different concentrations (30–45°Brix). Banana slices (5 mm) were immersed in mixed syrups for five hours. Solid gain (SG) and water loss (WL) were calculated during OD. Afterward, the osmotically dried bananas were dried at different drying air temperatures (40–80 °C). Mathematical models were fitted to the moisture ratio data. The drying rate (DR) was calculated. The dried bananas were evaluated for moisture content, water activity, color and hardness. Optimal treatment was determined using the desirability function. Higher syrup concentration resulted in higher SG and WL during OD. Samples dehydrated osmotically using 32.2°Brix syrup and dried at 74.1 °C required shorter drying time (240 min), with a tendency of higher DR. High syrup concentrations and high temperatures resulted in dried bananas with low water activity and high hardness. The Midilli model was the one that best fitted. The optimal treatment was that using the mixed syrup of 45°Brix and drying temperature of 60 °C.
1 Introduction Banana (Musa spp.) is one of the most produced fruits in the world, due to its high sensory acceptance and low cost. In its composition it presents carbohydrates (including dietary fibers), phenolic compounds, minerals and vitamins (B3, B6, B12, C and E) [1]. The consumption of this fruit occurs mostly in natura [2]. However, because it is a climacteric fruit and has high water activity, the banana has a short shelf life and undergoes large post-harvest losses [1–3]. Given this, the production of dried bananas is a good alternative to extend the shelf life of bananas. The dried banana is one of the products obtained from drying the fresh banana pulp, with moisture content between 20 and 25% (in wet basis) [4–7]. Osmotic dehydration (OD) is a drying method commonly used as a pre-treatment for the drying. It consists of immersing
* Leandro Levate Macedo [email protected] 1
Department of Food Engineering, Federal University of Espírito Santo, Alegre, ES 29500-000, Brazil
the product in an osmotic solution, in which water is removed from the food due to the difference in osmotic pressure between the food and the osmotic solution. At the same time as the water leaves, the solute is incorporated into the food. Sucrose, glucose,
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