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

Grant number: 11/22398-0
Support Opportunities:Scholarships in Brazil - Post-Doctorate
Effective date (Start): August 01, 2012
Effective date (End): July 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Carmen Cecilia Tadini
Grantee:Lívia Chaguri e Carvalho
Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil


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)

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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)
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, . (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, . (11/23599-0, 10/18704-6, 11/22398-0)
LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 12, p. 5098-5105, . (13/07914-8, 11/22398-0)
LA FUENTE, C. I. A.; ZABALAGA, R. F.; TADINI, C. C.. Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 44, n. SI, p. 123-130, . (13/07914-8, 11/22398-0)
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, . (11/23599-0, 11/22398-0)
LA FUENTE, CARLA I. A.; TADINI, CARMEN C.. Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound - Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, v. 13, n. 11, . (13/07914-8, 11/22398-0)

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