Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture
Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices ( Musa cavendishii ) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram...
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| Published in | Food and bioprocess technology Vol. 10; no. 4; pp. 615 - 629 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
New York
Springer US
01.04.2017
Springer Nature B.V |
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| Online Access | Get full text |
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| Abstract | Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (
Musa cavendishii
) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low
chroma
difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices. |
|---|---|
| AbstractList | Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices. Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices ( Musa cavendishii ) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices. |
| Author | Sanchez, Mariana S. Chaguri, Livia Tadini, Carmen C. Flammia, Verônica P. |
| Author_xml | – sequence: 1 givenname: Livia surname: Chaguri fullname: Chaguri, Livia organization: Chemical Engineering Department, Escola de Engenharia de Lorena, University of São Paulo, FoRC/NAPAN Food Research Center, University of São Paulo – sequence: 2 givenname: Mariana S. surname: Sanchez fullname: Sanchez, Mariana S. organization: Chemical Engineering Department, Escola Politécnica, University of São Paulo – sequence: 3 givenname: Verônica P. surname: Flammia fullname: Flammia, Verônica P. organization: Chemical Engineering Department, Escola Politécnica, University of São Paulo – sequence: 4 givenname: Carmen C. surname: Tadini fullname: Tadini, Carmen C. email: catadini@usp.br organization: FoRC/NAPAN Food Research Center, University of São Paulo, Chemical Engineering Department, Escola Politécnica, University of São Paulo |
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| Keywords | Biaxial viscosity Modified Peleg’s model Resistant starch |
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Musa cavendishii
) at 25 °C with non-caloric solutes... Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 °C with non-caloric solutes... |
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| SubjectTerms | Agriculture Biotechnology Chemical properties Chemistry Chemistry and Materials Science Chemistry/Food Science Color Dehydration Diffusion coefficient Drying Food Science Fruits Glycerol Moisture content Original Paper Quality management Solutes Sorbitol Water content Water loss |
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| Title | Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture |
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