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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ultrasound pre-treatment prior to unripe banana air-drying: effect of the ultrasonic volumetric power on the kinetic parameters

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Author(s):
La Fuente, Carla I. A. [1] ; Tadini, Carmen C. [2, 1]
Total Authors: 2
Affiliation:
[1] Univ Sao Paulo, Escola Politecn, Dept Chem Engn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, Food Res Ctr FoRC NAPAN, Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 12, p. 5098-5105, DEC 2018.
Web of Science Citations: 1
Abstract

Aiming to decrease the water content during the air-drying process of unripe banana slices, ultrasound (US) pre-treatments (25 degrees C) for 20 and 25min at 9.38 and 25.63W/L ultrasonic volumetric power were evaluated. Air-drying was performed at 50 and 60 degrees C for 360min. Unripe banana slices pretreated at 25.63W/L did not improve water migration, under either air-drying temperature, while slices pretreated at 9.38W/L resulted in an increase in water effective diffusivity of 4.8 and 13.7% at 20min US+air-drying at 50 degrees C and 25min US+air-drying at 60 degrees C, respectively. The drying time saving of 7% and 9%, respectively, was achieved, showing that these treatments were alternative for processing unripe banana slices. Thus, ultrasound and air-drying operational parameters required accurately defined to achieve desirable results. Experimental data were adjusted to four models and the Midilli model resulted in the best experimental data fit, with r(2)>0.9988, RMSE<0.0873 and (2)<0.00996. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 11/22398-0 - Dehydration of green banana to obtain flour: physical, chemical, functional and microstructure properties analysis during process and storage
Grantee:Lívia Chaguri e Carvalho
Support Opportunities: Scholarships in Brazil - Post-Doctoral