Estudo da secagem da banana da terra previamente desidratada osmoticamente

Abstract

It is estimated that banana is the most consumed fruit worldwide because of its versatility and ease of planting mainly. And the banana of the earth is one of the most known types, however a big problem is its huge losses pre- and post-harvest, being perishable food needs to be consumed as freshly as possible in a short time. The banana of the land very well known in Brazil, unlike the other types, is consumed mainly roasted and cooked, due to its large amount of starch that makes it more propitious for this type of consumption. Therefore, identifying methodologies or processes for the conservation with greater durability of this fruit, while still maintaining its nutritional properties is of notable importance. The drying process is one of the stages of conservation of the material commonly used, because in addition to increasing the shelf life of the food also also preserves the nutrients of the fruit. The present study aimed to study the drying of the banana from the soil, osmotically dehydrated in a greenhouse with air circulation at 70ºC. The banana underwent osmotic treatment at three different concentrations 30, 40 or 50 º Brix, at different times 30, 60 or 90 minutes and under different bath temperatures 30, 35 and 40 ºC. After drying the product underwent evaluation of pH, Brix, shrinkage, water activity and applied the mathematical models of Newton, Page and Fick under the experimental results. The results obtained for Page of Newton all obtained an R2 above 0.91, while the effective diffusivity for the Fick model was in the range of 10-10 .