Combined effects of ultrasound and pulsed-vacuum on air-drying to obtain unripe banana flour
Innovative Food Science & Emerging Technologies(2017)
摘要
In order to increase the water migration rate during unripe banana drying process, two pre-treatments were applied. Experiments were performed as following: 20min of ultrasound (US)+air-drying at 50°C; 20min of US+60min of pulsed-vacuum (PV)+air-drying at 50°C; 25min of US+air-drying at 60°C and 25min of US+60min of PV+air-drying at 60°C. Experimental data were adjusted to five models and the Midilli model resulted to fit best experimental data with r2>0.999, RMSE<0.0119 and χ2<0.00012. Increasing in water effective diffusivity, at the two falling rate periods, were observed due to the application of US, whereas the combined technique of US+PV did not improve the water migration, at both air-drying temperatures. The results revealed drying time savings of (28 and 18) % at (50 and 60) °C, respectively.
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关键词
Pre-treatments,Drying kinetics,Resistant starch
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