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Resumo(s)
Bananas from two different cultivars, Musa nana and Musa cavendishii, were dried by hot air at two different
temperatures (50 ºC and 70 ºC) with the purpose of comparing their properties with the corresponding fresh
products.
Along the drying process, it was possible to conclude that bulk density of both types of banana increased as the
water content was diminishing. The results also indicate that drying originated darker products when compared
to the fresh ones, with lower L* (luminosity) and b* (yellowness) and with higher a* (intensification of reddish
color). These results were obtained for both cultivars under study and the two hot air temperatures (50 ºC and 70
ºC).
With respect to texture, it was observed a reduction of hardness, with drying at 70 ºC, higher than 60 % for the
two banana varieties, when compared with the fresh fruits. In addition, the values of cohesiveness and
springiness are similar among the fresh and dried state, independently of the banana variety and the temperature
of drying.
Descrição
Palavras-chave
banana dried density colour texture
Contexto Educativo
Citação
Barroca MJ, Guiné RPF. (2013) Variation of physical properties of banana along drying for cvs. Musa nana and Musa cavendishii. Proceedings of the VII Congreso Ibérico de Agroingeniería y Ciencias Hortícolas, Madrid, Espanha, Ref. C0158, 6pp.