首页|Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree
Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree
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NSTL
Elsevier
Refractance Window (RW) is a relatively new drying technique for producing dried powders, slices or leathers from fruits and vegetables. In the present study, the effect of temperature (70, 80 and 90 degrees C) and thickness of puree (2 and 3 mm) on drying characteristics, mass transfer and quality attributes of RW dried banana puree were investigated. Results showed that drying at 90 degrees C reduced drying time (-61-64%) and energy consumption (-30-44%), as compared to drying at a lower temperature (70 degrees C) for both the thickness. The effective diffusion coefficient (Deff) values obtained (2.89 x 10-9 to 8.84 x 10-9 m2/s) using Dincer and Dost analytical approach had higher R2 (0.980-0.991) and lower RMSE (0.029-0.053) values. RW drying at 90 degrees C resulted in higher ascorbic acid retention (-76-78%) with the least total colour change (3.4-6.9) compared to other studied conditions. Besides, retention of total phenolic (10.3 mg GAE/g dm) and flavonoid contents (3.4 mg QE/g dm), as well as antioxidant capacity (58.8 mM TE/g dm), were also better in samples dried at 90 degrees C. The study suggested that drying at a higher temperature during RW not only reduces drying time but also improves retention of quality attributes.
NSTL
Elsevier
