EFFECT OF FRUCTANS DURING DRYING PROCESS OF BANANA (Musa acuminate) AND MANGO (Mangifera indica)
In this work,the influence of fructans on drying kinetics of thinly sliced banana and mango,and their physical characteristics during drying was investigated.Fruits slices (3 cm of diameter and 0.2 cm of thickness) were used in the drying experiments which were carried out at air temperatures of 50 and 70 °C.The samples of fresh fruits were dipped into solutions containing inulin and agavin (0 and 10 % w/w) for 15 minutes,before drying.The drying velocity for pretreated samples of banana was higher than the drying velocity for the samples without fructans.Color (L,Hue,Chroma values) closest to the original color of fresh were obtained when the fruit was dehydrated at 50-70 °C and pretreated with agavin (10%).In general,the drying of thinly sliced banana and mango was influenced by air temperature,drying time and fructans.
Tray drying fructans banana mango kinetics
C.S.Martínez-Mendoza A.Ragazzo-Sánchez ánchezR.I.R.I.Ortíz-Basurto Y.Pliego-Bravo G.Luna-Solano
Instituto Tecnologico de Orizaba,División de Estudios de Posgrado e Investigación.Oriente 9 No.852,9 Instituto Tecnológico de Tepic,Laboratorio en Investigación en Alimentos.Av.Tecnológico ＃ 2595,Tepic
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-5
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）