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Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture

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Abstract

Osmotic dehydration effects on the kinetics and on some quality attributes of green banana slices (Musa cavendishii) at 25 °C with non-caloric solutes (glycerol, sorbitol, and a mixture of both) at concentrations varying from 40 to 60 g/100 g for up to 6 h were studied. The three-component diagram showed that the first pseudo-equilibrium was achieved, and the water pseudo-diffusion coefficient presented higher values with glycerol solutions. A modified Peleg’s model was applied to obtain the maximum water loss. Changes in green banana physical-chemical properties were observed: moisture content from 1.25 to 0.19 kg/kg dry basis, soluble solute content from 5.4 to 16.9 °Brix; total color-difference from 2.7 to 15.8; and the maximum biaxial extensional viscosity from 0.63 to 1.53 MPa s. Moreover, the obtained low chroma difference values suggest that the osmotically drying process may be a suitable technique to preserve the final color of green banana slices.

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Acknowledgments

The authors acknowledge São Paulo Research Foundation (FAPESP) under grants 2011/23599-0, 2011/22398-0, and 2012/13456-9.

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Authors and Affiliations

  1. Chemical Engineering Department, Escola de Engenharia de Lorena, University of São Paulo, Lorena Campus, Lorena, 12602-610, SP, Brazil

    Livia Chaguri

  2. FoRC/NAPAN Food Research Center, University of São Paulo, São Paulo, Brazil

    Livia Chaguri & Carmen C. Tadini

  3. Chemical Engineering Department, Escola Politécnica, University of São Paulo, Main Campus, São Paulo, 05508-010, SP, Brazil

    Mariana S. Sanchez, Verônica P. Flammia & Carmen C. Tadini

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  1. Livia Chaguri
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  2. Mariana S. Sanchez
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  3. Verônica P. Flammia
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  4. Carmen C. Tadini
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Correspondence to Carmen C. Tadini.

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Chaguri, L., Sanchez, M.S., Flammia, V.P. et al. Green Banana (Musa cavendishii) Osmotic Dehydration by Non-Caloric Solutions: Modeling, Physical-Chemical Properties, Color, and Texture. Food Bioprocess Technol 10, 615–629 (2017). https://doi.org/10.1007/s11947-016-1839-2

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  • DOI: https://doi.org/10.1007/s11947-016-1839-2

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