PMID: 11902928Mar 21, 2002Paper

Flavor and texture of banana chips dried by combinations of hot air, vacuum, and microwave processing

Journal of Agricultural and Food Chemistry
Winnie W Y MuiC H Scaman

Abstract

The behavior of 16 volatile compounds of banana during a combination of air-drying (AD) and vacuum microwave-drying (VMD) of banana chips was characterized. Samples were AD to remove 60, 70, 80, or 90% of moisture (wet basis) and then subjected to VMD to achieve a final moisture content of 3% (dry basis). Banana slices were also dehydrated using only AD, VMD, and freeze-drying (FD) for comparison. Samples that underwent more VMD had significantly lower levels of volatile compounds, which is attributed to the decreased formation of an impermeable solute layer on the surface of the chips. High values for water solubility and relative volatility of compounds correlated with losses during VMD; however, additional factors appear to influence the behavior of compounds during VMD processing. The optimal process of 90%AD/10%VMD yielded crisper banana chips with significantly higher volatile levels and sensory ratings than AD chips.

References

Dec 20, 1999·Journal of Agricultural and Food Chemistry·A N YousifB Girard

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Citations

Nov 8, 2008·Critical Reviews in Food Science and Nutrition·I S Arvanitoyannis, A Mavromatis
Nov 13, 2007·Journal of Food Science·C D ClaryV E Petrucci
Aug 15, 2006·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Karen W H YoungIan C Munro
Nov 19, 2013·Critical Reviews in Food Science and Nutrition·Duduku KrishnaiahRosalam Sarbatly
Aug 31, 2019·Journal of Environmental Management·Angelina FrankowskaAdisa Azapagic

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