Development of wringed dried banana: (II) Wringed dried banana produced by tray dryer
1997
Ni-on Chomsi | Setthasin Ammawat | Rak Dandamrongrak (Rajamangala Institute of Technology, Bangkok (Thailand). Lampang Agricultural Research and Training Center)
This experiment was conducted in order to improve the quality and avoid hygeinic problems those will be occured in wringed-dried bananas precess in Thailand. This technology will be transfered to farmer housewives to apply as home industry. Ripe bananas were selected, then peeled and placed in tray dryer, with the three levels of air ventilation as 50, 75 and 100 percent. Drying and resting period had done in four groups 12-12, 10-2, 8-4 and 6-6 hours, respectively. Bananas were wringed after drying for 30 hours and dried for total period of 42 hours. It was found that moisture content in raw material was decreased from 87 percent to 21.4-30.2 percent in finished product. Acidity, as malic acid was increased from 0.49 to 0.56 percent. Reducing sugar was increased from 15.83 to 44.96 percent. Air ventilation effect to drying rate and color of products. The ventilation of 50 and 75 percent had higher acceptance than 100 percent.
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