Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage

• Grant number: 11/23599-0
• Support Opportunities: Regular Research Grants
• Duration: June 01, 2012 - May 31, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Carmen Cecilia Tadini
• Grantee: Carmen Cecilia Tadini
• Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Elizabete Wenzel de Menezes ; Gustavo César Dacanal ; Lívia Chaguri e Carvalho

Abstract

The preparation of food materials needs the application of efficient and cheap methods with ever higher quality required by the consumers.Convective drying with hot air and this technique in combination with other methods allow to produce a dried product which maintains (sometimes even improves) the nutritional, functional, taste and flavour properties. At the same time, the energy requirements and environmental pollutions are reduced. The use of dehydration processes allows no have to use a complex infrastructure of freezing.The design of industrial driers and the global processes design along with the characterization of processed and final dried foodstuffs (flour) need the knowledge and study of mass and heat properties of transport. These properties show dependence with temperature, composition, texture and rheology of the material.Unriped banana (Musa cavendishii, Var. Nanicão), which has high resistant starch content and large surplus production in Brazil, will be submitted to different dehydration process with aim to obtain unripe banana flour with high quality parameter (resistant starch amount preserved) indicating a functional food. The evolution of physico-chemical, functional and microstructure properties during the process carried out by specific tests. Simultaneously, the mass and heat transfers modelling of the material need the correlation of all these properties with the temperature and furthermore to relate the experimental determination of mass and heat properties of transport (conductivity and diffusivity). (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

PAES, MARIANA SCHINCARIOL; FERREIRA DEL PINTOR, JOAO PEDRO; PESSOA FILHO, PEDRO DE ALANTARA; TADINI, CARMEN CECILIA. Mass transfer modeling during osmotic dehydration of cambuci (Campomanesia phaea (O. Berg) Landrum) slices and quality assessment. JOURNAL OF MOLECULAR LIQUIDS, v. 273, p. 408-413, JAN 2019. (11/23599-0, 13/07914-8, 16/18328-0)

ZABALAGA, ROSA F.; LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Experimental determination of thermophysical properties of unripe banana slices (Musa cavendishii) during convective drying. Journal of Food Engineering, v. 187, p. 62-69, OCT 2016. (11/23599-0, 11/22398-0)

RAYO, LINA M.; CHAGURI E CARVALHO, LIVIA; SARDA, FABIANA A. H.; DACANAL, GUSTAVO C.; MENEZES, ELIZABETE W.; TADINI, CARMEN C.. Production of instant green banana flour (Musa cavendischii, var. Nanicao) by a pulsed-fluidized bed agglomeration. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 1, p. 461-469, SEP 2015. (11/23599-0, 10/18704-6, 11/22398-0)

PAES, MARIANA SCHINCARIOL; PESSOA FILHO, PEDRO DE ALCANTARA; TADINI, CARMEN CECILIA. Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 139, MAR 2021. (11/23599-0, 13/07914-8)

CHAGURI, LIVIA; SANCHEZ, MARIANA S.; FLAMMIA, VERONICA P.; TADINI, CARMEN C.. Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture. Food and Bioprocess Technology, v. 10, n. 4, p. 615-629, APR 2017. (11/23599-0, 11/22398-0)

RAYO-MENDEZ, LINA M.; KOSHIMA, CRISTINA C.; PESSOA FILHO, PEDRO A.; TADINI, CARMEN C.. Recovery of non-starch polysaccharides from ripe banana (Musa cavendishii). Journal of Food Engineering, v. 292, MAR 2021. (11/23599-0, 16/18974-0, 13/07914-8)