Effects of Vacuum Drying on Structural Changes of Banana Slices

  • Wannapit Junlakan Department of Chemical Engineering,Faculty of EngineeringPrince of Songkla University, Songkhla 90110 Thailand
  • Ram Yamsaengsung Department of Chemical Engineering, Faculty of EngineeringPrince of Songkla University, Songkhla 90110 Thailand.
  • Supawan Tirawanichakul Department of Chemical Engineering,Faculty of EngineeringPrince of Songkla University, Songkhla 90110 Thailand
Keywords: color, sensory quality, shrinkage, texture, vacuum drying

Abstract

The objective of this research was to study the optimum condition for the vacuum drying of banana slices using a vacuum dryer and to find out the appropriate thin layer equation for predicting the drying kinetic of bananas. The experiments were carried out at the drying temperatures of 60, 70, 80 and 90oC and absolute chamber pressure of 30 mmHg. The drying experiments were performed until the samples moisture content was lower than 3.4% (w.b.). Next, the dried products were analyzed for physical quality (in terms of color, shrinkage, and texture) and sensory quality (in terms of color, texture, flavor, crispness and overall acceptability). These data were used in choosing the optimum condition for the vacuum drying of banana slices. From experimental results, the drying time at the highest drying temperature was the shortest. At this condition, the dried banana slices showed the highest degree of yellowness, lower shrinkage, and more crispness compared to lower drying temperatures. From sensory analysis, each drying condition showed significant effect on consumer acceptability with the drying temperature of 70, 80 and 90oC showing the levels of the overall acceptability sensory qualities of dried banana is not significantly different. Consequently, the drying temperature of 90oC was suggested as the best drying condition for sliced bananas. Moreover, three mathematical models (Newton, Logarithmic and Page) describing thin layer drying were investigated. It was found that the thin layer equation providing the highest coefficient of determination (R2) and the lowest chi-square (X2) and root mean square error (RMSE) was the Logarithmic equation.

References

1. Benedict, R. G., Corman, J., Sharpe, E. S., Kemp, C. E., Hall, H. H., and Jackson, R.
W. (1958). Preservation of Microorganisms by Freeze-Drying. Journal of Applied Microbiology, 6, 401– 407.
2. Chua, K. J., Chou, S. K., Ho, J., Mujumdar, A. S., and Hawlader, M. N. A. (2002). Heat pump drying: Recent developments and future trends. Drying Technology, 20, 1579– 1610.
3. Jaya, S., and Das, H. A. (2003). A Vacuum Drying Model for Mango Pulp. Drying Technology An International Journal, 21, 1215-1234.
4. Methakhup, S., Chiewchan, N., and Devahastin, S. (2005). Effects of drying methods and conditions on drying kinetics and quality of Indian gooseberry flake. Journal of Food Science and Technology, 38, 579-587.
5. Nimmol, C., Devahastin, S., Swasdisevi, T., and Soponronnarit, S. (2007). Drying and heat transfer behavior of banana undergoing combined low-pressure superheated steam and far-infrared radiation drying. Journal of Applied Thermal Engineering, 27, 2483–2494.
6. Nimmol, C., Devahastin, S., Swasdisevi, T., and Soponronnarit, S. (2007). Drying of banana slices using combined low- pressure superheated steam and far- infrared radiation. Journal of Food Engineering, 81, 624–633.
7. Panyawong, S., and Devahastin, S. (2007). Determination of deformation of a food product undergoing different drying methods and conditions via evolution of a shape factor. Journal of Food Engineering, 78, 151-161.
8. Peryam, D. R., and Girardot, N. F. (1952). Advanced taste-test method. Journal of Food Engineering, 24, 58–61, 194.
9. Peryam, D. R., and Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Journal of Food Technology, 11, 9–14.
10. Swasdisevi, T., Devahastin, S., Ngamchum, R., and Soponronnarit, S. (2007). Optimization of a drying process using infraredvacuum drying of Cavendish banana slices.
Songklanakarin Journal of Science and Technology, 29, 809-816.
11. Thomkapanish, O. (2006). Study of intermittent low-pressure superheated steam and vacuum drying of banana. M.Eng thesis, Department of Food Engineering, King University of
Technology Thonburi.
12. Thuwapanichayanan, R., Prachayawarakorn, S. and Soponronnarit, S. (2012). Effects of
foaming agents and foam density on drying characteristics and textural property of banana foams. Journal of Food Science and Technology, 47, 348- 357.
13. Wu, L., Orikasa, T., Ogawa, Y., and Tagawa, A. (2007). Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83, 422-429.
14. Yamsaengsung, R., Ariyapuchai, T., and Prasertsit, K. (2011). Effects of vacuum frying on structural changes of bananas. Journal of Food Engineering,
106, 298-305.
15. Yamsaengsung, R., and Rungsee, C. (2003, October). Vacuum frying of fruits and vegetables. 13th Annual Conference of Thai Chemical Engineering and Applied Chemistry, Nakhon Nayok, Thailand.
16. Yan, S. H., Yin, Y. P., Li, W. Y., Li, Y., Liang, T. B., Wu, Y. H. Geng, Q. H., and Wang, Z. L. (2008). Effect of high temperature after anthesis on starch formation of two wheat cultivars differing in heat tolerance. Acta Ecologica Sinica, 28, 6138-6147.
17. Zakipour, E., and Hamidi, Z. (2011). Vacuum Drying Characteristics of Some Vegetables. Iranian Journal of Chemistry and Chemical Engineering, 30, 97-105.
Published
2013-12-31
How to Cite
Junlakan, W., Yamsaengsung, R., & Tirawanichakul , S. (2013). Effects of Vacuum Drying on Structural Changes of Banana Slices. ASEAN Journal of Chemical Engineering, 13(1), 1-10. Retrieved from https://jurnal.ugm.ac.id/v3/AJChE/article/view/8135
Section
Articles