Obtenção de fatias de banana desidratada crocanes atraves da pre-secagem a altas temperaturas e curto tempo em leito fuidizado

AUTOR(ES)
DATA DE PUBLICAÇÃO

1996

RESUMO

A fluidized-bed process was developed aiming the production of dehydrated bananas, with finctional properties switable to be consumed as snacks. Slices, 1 cm-thick, were sectioned in 4 parts and submitted to on air flow at high temperature (130° and 150°) for short times (15 and 6 minutes), as on HTST pre-treatment, enhancing case hardening, and, as a consequence, minimizing particle shrinkage and deformation. Temperatures above 100 °C, measured inside the ftuit pieces induced water vapor generation that expanded the samples due to increase in internal pressure, puffing the celular matrix and inactivating the peroxidase.The dehydration of the expanded product was finished in a tray dryer. The best results were obtained with the "prata" variety, just mature (14° to 18° Brix), immersed for 2 minutes in a suspension of gelatinized cassava starch (2 weight %) at ambient temperature, and pre-dehydrated during 12 minutes in a fluidized-beddryer operating with air at 130°C and 10m/s. The final tray-dryinglasted 5,5 h, with air at 70 °C and 1,5 m/s. The product obtained (6 % moisture) showed high rehydration rates, atractive color, low true density and crispness. The volume expansion estimated through the change in density was a function of HTST temperature and of de degree of ripening of the ftuit. The drying curves correlated well with Page and Two-Resistance models

ASSUNTO(S)

cinetica de enzimas banana - secagem cinetica quimica frutas - desidratação secagem

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