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Type: Artigo de evento
Title: Sensory Evaluation Of Dried Bananas Obtained From Air Dehydration Assisted By Microwaves
Author: Sousa W.A.
Pitombo R.N.M.
Da Silva M.A.A.P.
Marsaioli Jr. A.
Abstract: Ripened bananas of 3 kg water/kg dry matter were dried to 0.2 kg water/kg dry matter ( 17% w.b. or water activity < 0.73) final moisture, by using a microwave domestic oven adapted for a bench scale drying operation. Drying curves were built, half of them based on peeled fruit samples without perforations, the other half applied to perforated samples. Drying times obtained in the first case averaged 6 hours, shortening to 5 hours for the latter case. Decreasing drying rates were observed for all experiments. Microwave processed samples were sensory evaluated and compared to conventionally processed commercial samples. Consumers acceptance tests of the product and its purchase intention were conducted and have shown high rates for the microwave dried samples, lowest rates for the commercial samples. It was also observed that for obtaining a dried banana of higher sensory standard it is necessary to apply a microwave power density averaging 428 -55 W/kg banana during the first two hours of drying and 358 -76 W/kg banana during the remaining hours. As a conclusion, the microwave process drying time could be reduced by up to ten times in comparison to the conventional drying process. The acceptance tests of the product and its purchase intention have confirmed the technical feasibility of obtaining the product and also the excellent marketing potential for the new technological option. © Springer-Verlag Berlin Heidelberg 2006.
Editor: Springer Verlag
Rights: fechado
Identifier DOI: 
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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