The dehydration kinetics, physical properties and nutritional content of banana textured by instantaneous controlled pressure drop

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‐Pacific Journal of Chemical Engineering, 7 (5). pp. 726-732. ISSN 1932-2143

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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
Uncontrolled Keywords:	banana; effective diffusivity; oil holding capacity; water holding capacity; nutrition
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Engineering > Department of Chemical Engineering
Depositing User:	Putu Doddy S, 61107 - 200042
Date Deposited:	05 Mar 2020 07:22
Last Modified:	24 Nov 2021 06:11
URI:	http://repository.ubaya.ac.id/id/eprint/37555

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