Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree.

Deependra, Rajoriya and Bhavya, M. L. and Umesh Hebbar, H. (2021) Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree. LWT - Food Science and Technology, 145. p. 111330. ISSN 0023-6438

PDF LWT - Food Science and Technology 145 (2021) 111330.pdf - Published Version Restricted to Registered users only Download (3MB) | Request a copy

Abstract

from fruits and vegetables. In the present study, the effect of temperature (70, 80 and 90 ◦C) and thickness of puree (2 and 3 mm) on drying characteristics, mass transfer and quality attributes of RW dried banana puree were investigated. Results showed that drying at 90 ◦C reduced drying time (~61–64%) and energy consumption (~30–44%), as compared to drying at a lower temperature (70 ◦C) for both the thickness. The effective diffusion coefficient (Deff) values obtained (2.89 × 10

Item Type:	Article
Uncontrolled Keywords:	Ascorbic acid Colour Effective diffusion coefficient Phenolic content Principal component analysis
Subjects:	600 Technology > 08 Food technology > 24 Fruits > 02 Banana 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 May 2021 07:11
Last Modified:	18 May 2021 07:11
URI:	http://ir.cftri.res.in/id/eprint/14866

Actions (login required)

View Item