Optimization of a drying process using infraredvacuum drying of Cavendish banana slices

• Main Authors: Rittigrai Ngamchum, Somchart Soponronnarit, Sakamon Devahastin, Thanit Swasdisevi
• Format: Article
• Language: English
• Published: Prince of Songkla University 2007-05-01
• Series: Songklanakarin Journal of Science and Technology (SJST)
• Subjects: drying kinetics; color; hardness; shrinkage; temperature distribution
• Online Access: http://www.sjst.psu.ac.th/journal/29-3_online/0125-3395-29-3-0809-0816.pdf

The application of far infrared radiation (FIR) to vacuum drying is interesting since FIR leads to higher drying rates and yields the dried product of better quality. In this work far infrared radiation dryingof Cavendish banana slices under vacuum was investigated. Cavendish banana slices with an initial moisture content of 300%(d.b.) were dried at various vacuum pressures (5, 10 and 15 kPa), temperatures (50, 55 and 60oC) and thicknesses (2, 3 and 4 mm) until the final moisture content of 7% (d.b.) was reached. The results revealed that the vacuum pressure, temperature and thickness had significant effects on the drying kineticsand various qualities of the dried banana viz. color, hardness and shrinkage. Combined FIR-vacuum drying shows good potential of producing a fat-free shuck-like product from banana. In addition, the optimumcondition for infrared-vacuum drting is at temperature of 50oC, pressure of 5 kPa and thickness of 2 mm.