QUALITY ATTRIBUTES OF CRISPY BANANA SLICES PRODUCED BY FLUIDIZATION BED PUFFING TECHNIQUE

摘要：

Banana slices with initial moisture content of 380 ％ d.b.were dried by fluidized bed puffing technique in order to produce free-oil crispy food.Puffing conditions were varied with 3 parameters, i.e.puffing temperature, intermediate moisture content (initial moisture content before puffing) and puffing time.The samples were dried in a hot air dryer at 90 °C to the intermediate moisture content of 15, 25 and 35 ％ d.b., before they were puffed in fluidized bed dryer at 170, 190 and 210 ° C for 0.5, 1, 1.5 and 2 min under a superficial velocity of 3.5 m/s, and dried again in a hot air dryer at the same temperature to the final moisture content of 4 ％ d.b.The results showed that high puffing temperature increased drying rate of banana slices and also resulted in crispy final products in case the intermediate moisture content of 25 ％ d.b.Long puffing time resulted in crispy products as well, but not dominant.High puffing temperature and long puffing time, however, enhanced browning effect and caused the final products more brown.

关键词： fluidization puffed banana textural property volume expansion

作者: C.Raikham S.Prachayawarakorn A.Nathakaranakule S.Soponronnarit

作者单位: Division,School of Energy,Environment and Materials,King Mongkut’s University ofTechnology Thonburi, Department of Chemical Engineering,Faculty of Engineering,King Mongkut’s University of TechnologyTho Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University ofTe Energy Technology Division,School of Energy,Environment and Materials,King Mongkut’s University of T

会议类型: 国际会议

会议名称: The 7th Asia-Pacific Drying Conference(第七届亚太地区干燥会议 ADC2011)

会议地点: 天津

会议语种:英文

页码: 1-7

在线出版日期: 2011-09-18（万方平台首次上网日期，不代表论文的发表时间）