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

Autor(es)

La Fuente, Carla I. A. ^[1] ; Tadini, Carmen C. ^{[2, 1]}

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; v. 55, n. 12, p. 5098-5105, DEC 2018.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
• Processo FAPESP: 11/22398-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Lívia Chaguri e Carvalho
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado