Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches
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Carla I.A. La Fuente
Abstract
In this research the application of ultrasound, prior to air-drying, describing the phenomena in two approaches: unripe banana slices immersed in water (hydrated) and vacuum packaged (non-hydrated) were investigated. The results showed two falling rate periods during the air-drying. For the second rate period, an increase of water effective diffusivity due to the “sponge effect” (direct effect of ultrasound) and the microscopic channels formation (indirect effect) was observed. Scanning electron microscopy images showed that untreated dried slices were less porous, characterized by small cavities and high density, while ultrasound pretreated slices resulted in a porous structure with more free volume between cells. An increase in porosity decreased the resistance for diffusion, influencing positively the water effective diffusivity. Moreover, ultrasound produced partial disorder of the crystalline structure within the starch granules, reducing the amount of energy required for gelatinization. Moreover, reduction of resistant starch content was not observed.
Funding statement: The authors acknowledge financial support from the São Paulo Research Foundation (FAPESP) under grants 2011/22398-0 and 2013/07914-8, the scholarship provided by the Coordination for the Improvement of Higher Education Personnel (CAPES) and by CNPq (National Council for Scientific and Technological Development) under grant 306440/2013-0. Thanks for Prof. Elizabete Wenzel de Menezes and Aline de Oliveira Santos (Dept. of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo), for help with resistant starch analyses.
Nomenclature
- a
constant of Logarithmic and Midilli’s models (-)
- aw
water activity (-)
- b
constant of Midilli’s model (1/min)
- c
constant of Logarithmic model (-)
- Cp
specific heat (J/g K)
- Deff
water effective diffusivity (m2/s)
- k
drying kinetic parameter of Logarithmic and Midilli’s models (1/min)
- L
sample half-thickness (m)
- m
mass (g)
- MR
moisture ratio (-)
- n
constant of Midilli’s model (-)
- PUS
ultrasonic volumetric power (W/L)
- RH
relative humidity (%)
- RS
resistant starch content (g /100 g d.b.)
- S
solubility (g/100 g)
- t
time (min)
- T
temperature (°C)
- V
volume (L)
- x
moisture content on wet basis (g H2O/g)
- X
moisture content on dry basis (g H2O/g)
- WG
water gain (g/100 g)
Subscripts
- 0
Initial
- e
Equilibrium
- f
Flour
- p
Peak
- US
ultrasound
Greek letter
- ΔH
gelatinization enthalpy (J/g)
References
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Articles in the same Issue
- Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
- Development and Evaluation of a Small-scale In-field Integrated Postharvest Citrus Treatment Unit – Part 1
- Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches
- Analysis of Operating Conditions on Osmotic Dehydration of Plums (Prunus Domestica L.) and 3D-Numerical Determination of Effective Diffusion Coefficients
- Applying CFD for Studying the Dynamic and Thermal Behavior of Solar Chimney Drying System with Reversed Absorber
- Optimization and In-vitro Evaluation of Coating Process for Film-Coated Tablets
- Drying Kinetics of Continuous and Intermittent Heat Pump Drying of Green Soybean Seeds
- Predicting Storage Conditions for Rice Seed with Thermodynamic Analysis
- Preparation of Melatonin-Loaded Zein Nanoparticles using Supercritical CO2 Antisolvent and in vitro Release Evaluation
- A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying
Articles in the same Issue
- Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins
- Development and Evaluation of a Small-scale In-field Integrated Postharvest Citrus Treatment Unit – Part 1
- Unripe Banana Flour Produced by Air-Drying Assisted with Ultrasound – Description of the Mechanisms Involved to Enhance the Mass Transfer in Two Approaches
- Analysis of Operating Conditions on Osmotic Dehydration of Plums (Prunus Domestica L.) and 3D-Numerical Determination of Effective Diffusion Coefficients
- Applying CFD for Studying the Dynamic and Thermal Behavior of Solar Chimney Drying System with Reversed Absorber
- Optimization and In-vitro Evaluation of Coating Process for Film-Coated Tablets
- Drying Kinetics of Continuous and Intermittent Heat Pump Drying of Green Soybean Seeds
- Predicting Storage Conditions for Rice Seed with Thermodynamic Analysis
- Preparation of Melatonin-Loaded Zein Nanoparticles using Supercritical CO2 Antisolvent and in vitro Release Evaluation
- A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying
