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United States Department of Agriculture

Agricultural Research Service

Research Project: ALTERNATIVE PROCESSING TECHNOLOGIES FOR PRODUCING DEHYDRATED AND PARTIALLY DEHYDRATED STRAWBERRY AND BANANA PRODUCTS

Location: Healthy Processed Foods Research

Title: Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying

Authors
item Pan, Zhongli
item Shih, Connie - UC DAVIS, DAVIS, CA
item McHugh, Tara
item Hirschberg, Edward - INNOVATIVE FOOD, INC, CA

Research conducted cooperatively with:
item Innovative Foods, Inc.

Submitted to: Lebensmittel Wissenschaft und Technologie
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 28, 2008
Publication Date: October 9, 2008
Citation: Pan, Z., Shih, C., Mc Hugh, T.H., Hirschberg, E. 2008. Study of Banana Dehydration using Sequential Infrared Radiation Heating and Freeze-Drying. Lebensmittel Wissenschaft und Technologie. 41:1944-1951.

Interpretive Summary: The drying and quality characteristics of banana slices processed with a sequential infrared radiation and freeze-drying (SIRFD) method were investigated. The predehydration results showed that the drying rate of IR heating was significantly higher than the hot air drying and increased with the increase of IR intensity. However, the banana slices with IR predehydration dried slower during freeze-drying compared to the samples without predehydration, which was due to texture changes that occurred during the predehydration. The acid dipping treatment improved the drying rate during freeze-drying and effectively minimized the browning of banana chips. It is recommended to use acid dipping and IR predehydration treatments for producing crispy banana chips.

Technical Abstract: The drying and quality characteristics of banana slices processed with a sequential infrared radiation and freeze drying (SIRFD) method were investigated. Cavendish banana slices with 5 mm thickness were predehydrated using IR heating at each one of three radiation intensities, 3000, 4000, and 5000 W/m2 or hot air at 62.8°C. The predehydrated samples with 20% and 40% weight reductions obtained using 4000 W/m2 IR intensity were then further dried using freeze-drying for various times to determine the effect of predehydration on the drying rate during freeze-drying. To improve the quality of dried banana chips, the banana slices were also treated with a dipping solution containing 1% ascorbic acid and 1% citric acid before the IR predehydration. Control samples were produced using regular freeze-drying without the predehydration. The quality characteristics of dried banana chips, including color, thickness shrinkage and crispness were evaluated. The predehydration results showed that the drying rate of IR heating was significantly higher than the hot air drying and increased with the increase of IR intensity. However, the banana slices with IR predehydration dried slower during freeze-drying compared to the samples without predehydration, which was due to texture changes that occurred during the predehydration. The acid dipping treatment improved the drying rate during freeze-drying and effectively minimized the browning of banana chips. It is recommended to use acid dipping and IR predehydration treatments for producing crispy banana chips.

Last Modified: 9/22/2014
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