Study of the Conservation of Banana Nanica (Musa Cavendishii, L.) by Osmotic Dehydration and Drying in a Conventional Dryer

摘要

In the present work drying of "banana nanica" (Musa cavendishii, L.) using osmotic pre-dehydration was studied with view to obtain a product with organoleptic and nutritional characteristics similar to the fruit in natura. For this, locally obtained raw material and a syrup with 50 to 70°Brix syrup with an immersion time of 3 hours at temperatures of 50 and 70°C were used, followed by drying to a constant weight in a conventional dryer at 60°C with the air velocity of 2.0 m/s. Physico-chemical analysis of all the processes were carried out. For the osmotic dehydration process under conditions of 50°Brix/50°C, 0°Brix/70°C and 70°Brix/50°C, weight reductions of (WR) were of 23.14%, 21.56% and 22.15%; loss of water content (LW) of 31,12%, 32,19%, 28,88% and the gain in sugar content (GS) of 7,91%, 12,53%, 8,49% respectively. The drying of banana was carried out for the three osmotic pre drying conditions. From modeling of the experimental data, the equilibrium water content was determined and the effective diffusivities were calculated (D_(ef)), 5,57X10~(-9) m~2/s (50°Brix/50°C), 5,23X10~(-9) m~2/s (50°Brix/70°C) e 5,57X10~(-9) m~2/s(70°Brix/50°C).