Setyopratomo, Puguh and Fatmawati, Akbarningrum and Sutrisna, Putu Doddy and Savitri, Emma and Allaf, Karim (2012) The dehydration kinetics, physical properties and nutritional content of banana textured by instantaneous controlled pressure drop. Asia Pasific Journal of Chemical Engineering, 7 (5). pp. 726-732.
Preview |
PDF
The Dehydration kinetics_Abstracts_2012.pdf Download (233kB) | Preview |
Preview |
PDF
The Dehydration kinetics_2012.pdf Download (667kB) | Preview |
Abstract
Texturing by instantaneous controlled pressure drop is used to modify texture of banana slices, which was aimed to improve properties of banana flour. Texturing step is inserted between initial and final hot air drying steps. The aim of this research is to investigate the effect of the texturing on the dehydration kinetic, physical properties and nutritional characteristic of banana. Some impacts of the texturing have been identified. The results of this work showed that the texturing increased the effective moisture diffusivity and the water holding capacity, but reduced the oil holding capacity of banana. This work also showed that the banana texturing inhibited the transformation of banana starch to reduction of sugar that might be attributable to enzyme deactivation during the texturing process
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry T Technology > TP Chemical technology |
| Divisions: | Faculty of Engineering > Department of Chemical Engineering |
| Depositing User: | Akbarningrum F, 61115 |
| Date Deposited: | 16 Mar 2016 05:06 |
| Last Modified: | 20 Jun 2017 07:03 |
| URI: | http://repository.ubaya.ac.id/id/eprint/26959 |
Actions (login required)
 |
View Item |
