Study of optimum drying time of dried banana using the combination methods of air drying and vacuum microwave drying | การศึกษาเวลาที่เหมาะสมในการอบแห้งกล้วยตากแบบลมร้อนร่วมกับการอบแห้งด้วยคลื่นไมโครเวฟระบบสุญญากาศ
2008
Suriya Atiwittayaporn(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development)
Process development of dried banana was studies on the 7th level ripened banana with L*, a*, b*, C* and h of skin of 68.81, 7.31, 37.68, 38.50 and 78.46, respectively. The hardness, moisture content, reducing sugar and total soluble solid of banana raw material were 4.08 N, 67.38 percent, 20.67 percent and 27.60 deg Brix., respectively. The study of optimum drying time by combination methods of air drying and vacuum microwave drying was investigated by 3*3 factorial in CRD. Two factors were conducted, time of vacuum microwave drying (30, 40 and 50 min) with the air drying at 65 deg C (6, 8 and 10 hr.). Data were analyzed by response surface methodology (RSM). The result showed that the increasing air drying time decreased a sub(w) and moisture content but increased hardness of dried banana. The vacuum microwave drying could reduce duration time of air drying. The optimum time of vacuum microwave drying and air drying were 40 min and 8 hr., respectively. Dried banana product was brownish yellow (gold yellow) with hardness of 7.43 N, moisture content of 16.34 percent and a sub(w) of 0.69. The overall liking score of product was 6.7.
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