Drying of Banana-Stepwise Effect in Drying Air Temperature on Drying Kinetics
Jigesh Mehta1, *, Deepak Singh Panwar1, Smit Ghardesia1, Atik Chauhan1, Virajsinh V. Atodariya1, Bannishikha Banerjee2, Anand Metre3, Mathurkumar S Bhakhar3
Identifiers and Pagination:Year: 2020
First Page: 71
Last Page: 76
Publisher ID: TOCENGJ-14-71
Article History:Received Date: 19/04/2020
Revision Received Date: 18/6/2020
Acceptance Date: 19/6/2020
Electronic publication date: 24/08/2020
Collection year: 2020
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Three different varieties of banana namely Dwarf Cavendish (Ankleshwar region), Lacatan (Valia region) and Harichal (Bharuch region) were collected from the south Gujarat region, India to check the drying parameters. A pilot scale natural draft tray dryer was used for the drying experimental work.
The performance of all the varieties of banana were verified with and without blanching operation. Change in colour, texture, shrinkage and appearance were studied. Blanching has a remarkable effect on the appearance and shrinkage of the banana samples.
On the other side, temperature does not show any significant effect on the shrinkage. For the Lacatan and Harichal banana samples, shrinkage was found to be very less at 60 º C and 70 º C, while for Dwarf Cavendish sample, shrinkage was found more effective at all varying temperature ranges.
Appearance, colour and texture of Dwarf Cavendish and Harichal were found to be significant at 70 º C and 80 º C, while for Lacatan, no such acceptable changes were observed. Overall, blanching was found to be effective in improving the appearance and colour of all varieties of banana.