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Influence of Blanching and Drying Air Temperature on Drying Kinetics of Banana Slices
Kumar Ravi,Pandey Om Prakash,Dhiman Sushil Kumar,Kumar Prashant 한국농업기계학회 2021 바이오시스템공학 Vol.46 No.4
Purpose Drying of agro products, analternative approach to truncate the post harvesting losses which is about 40%in case of banana as reported in literatures, is conducted for banana slicesusing tray dryer. The objective was to investigate the effect of blanching and dryingtemperature on drying kinetics of banana slices for which a comparative studyof the drying kinetics of the bananaslices under blanching and without blanching conditions was conducted. Methods The samples were made circularin shape with average diameter of 30mm and 2mm thickness. Drying was done atair velocity of 3ms-1 maintained at three different temperatures of60oC, 70oC and 80oC. Blanching of banana sliceswas done in an aqueous solution of citricacid for 1 minute. Results Comprison of blanching andwithout blancing samples was done based on drying kinetics, color, energy analysis, andcost analysis to optimize the drying conditions and reduce the process cost.Two thin layer drying models werefitted to the experimental data using nonlinear regression analysis and theresults were evaluated using statistical parameter. The significant effects ofdrying temperature, drying time and blanching on moisture content of bananaslices were analyzed by ANOVA (Analysis of Variance). Conclusions The blanchingtechnique was found as cost-effective dryingprocess as compared to the without blanching technique.
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