Impact of process parameters on drying behaviour, mass transfer and quality profile of refractance window dried banana puree. (June 2021)

• Record Type: Journal Article
• Authors: Rajoriya, Deependra; Bhavya, M.L.; Hebbar, H. Umesh
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 145(2021)
• Publication Date: 2021-06
• Subjects: Ascorbic acid -- Colour -- Effective diffusion coefficient -- Phenolic content -- Principal component analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111330
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Refractance Window (RW) is a relatively new drying technique for producing dried powders, slices or leathers from fruits and vegetables. In the present study, the effect of temperature (70, 80 and 90 °C) and thickness of puree (2 and 3 mm) on drying characteristics, mass transfer and quality attributes of RW dried banana puree were investigated. Results showed that drying at 90 °C reduced drying time (~61–64%) and energy consumption (~30–44%), as compared to drying at a lower temperature (70 °C) for both the thickness. The effective diffusion coefficient ( D eff ) values obtained (2.89 × 10 −9 to 8.84 × 10 −9 m 2 /s) using Dincer and Dost analytical approach had higher R 2 (0.980–0.991) and lower RMSE (0.029–0.053) values. RW drying at 90 °C resulted in higher ascorbic acid retention (~76–78%) with the least total colour change (3.4–6.9) compared to other studied conditions. Besides, retention of total phenolic (10.3 mg GAE/g dm) and flavonoid contents (3.4 mg QE/g dm), as well as antioxidant capacity (58.8 mM TE/g dm), were also better in samples dried at 90 °C. The study suggested that drying at a higher temperature during RW not only reduces drying time but also improves retention of quality attributes. Graphical abstract: Image 1 Highlights: RW drying at 90 °C reduced drying time (61–64%) & energy (30–44%) compared to 70 °C. Higher retention of phenolic content & antioxidant activity was observed at 90 °C. Better retention of ascorbic acid (76–78%) with least ΔE value was obtained at 90 °C. RW drying could be a potential method to produce good quality fruit leather.