Sensory Evaluation Of Dried Bananas Obtained From Air Dehydration Assisted By Microwaves

dc.creatorSousa W.A.
dc.creatorPitombo R.N.M.
dc.creatorDa Silva M.A.A.P.
dc.creatorMarsaioli Jr. A.
dc.date2006
dc.date2015-06-30T18:04:53Z
dc.date2015-11-26T14:21:24Z
dc.date2015-06-30T18:04:53Z
dc.date2015-11-26T14:21:24Z
dc.date.accessioned2018-03-28T21:23:10Z
dc.date.available2018-03-28T21:23:10Z
dc.identifier
dc.identifierAdvances In Microwave And Radio Frequency Processing - Report From The 8th International Conference On Microwave And High Frequency Heating. Springer Verlag, v. , n. , p. 289 - 302, 2006.
dc.identifier
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-84898481985&partnerID=40&md5=4d6ed9639236606b165c318485d36242
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/102999
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/102999
dc.identifier2-s2.0-84898481985
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1244527
dc.descriptionRipened bananas of 3 kg water/kg dry matter were dried to 0.2 kg water/kg dry matter ( 17% w.b. or water activity < 0.73) final moisture, by using a microwave domestic oven adapted for a bench scale drying operation. Drying curves were built, half of them based on peeled fruit samples without perforations, the other half applied to perforated samples. Drying times obtained in the first case averaged 6 hours, shortening to 5 hours for the latter case. Decreasing drying rates were observed for all experiments. Microwave processed samples were sensory evaluated and compared to conventionally processed commercial samples. Consumers acceptance tests of the product and its purchase intention were conducted and have shown high rates for the microwave dried samples, lowest rates for the commercial samples. It was also observed that for obtaining a dried banana of higher sensory standard it is necessary to apply a microwave power density averaging 428 -55 W/kg banana during the first two hours of drying and 358 -76 W/kg banana during the remaining hours. As a conclusion, the microwave process drying time could be reduced by up to ten times in comparison to the conventional drying process. The acceptance tests of the product and its purchase intention have confirmed the technical feasibility of obtaining the product and also the excellent marketing potential for the new technological option. © Springer-Verlag Berlin Heidelberg 2006.
dc.description
dc.description
dc.description289
dc.description302
dc.descriptionAdu, B., Otten, L., Effect of increasing hygroscopicity on the microwave heating of solid foods (1996) Journal of Food Engineering, 27, pp. 35-44
dc.descriptionDecareau, R.V., Peterson, R.A., (1986) Microwave Processing and Engineering, p. 224. , Chichester: Ellis Horwood
dc.descriptionDrouzas, A.E., Schubert, H., Microwave application in vacuum drying of fruit (1996) Journal of Food Engineering, 28, pp. 203-209
dc.descriptionFeng, H., Tang, J., Microwave finish drying of diced apples in a spouted bed (1998) Journal of Food Science, 63, pp. 679-683
dc.descriptionFunebo, T., Ohlsson, T., Microwave-assisted air dehydration of apple and mushroom (1998) Journal of Food Engineering, 38, pp. 353-367
dc.descriptionGarcia, R., Leal, F., Rolz, C., Drying of bananas using microwave and air ovens (1988) International Journal of Food Science and Technology, 23, pp. 73-80
dc.descriptionKhraisheh, M.A.M., Cooper, T.J.R., Magee, T.R.A., Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions (1997) Drying Technology International, 15, pp. 1003-1022
dc.descriptionLin, T.M., Durance, T.D., Scaman, C.H., Characterization of vacuum microwave air and freeze dried carrot slice (1998) Food Research International, 4, pp. 111-117
dc.descriptionMaskan, M., Microwave/air and microwave finish drying of banana (2000) Journal of Food Engineering, 44, pp. 71-78
dc.descriptionMeilgaard, M., Civille, G.V., Carr, B.T., (1998) Sensory Evaluation Techniques, Cap. 9: Affective Tests: Consumer Tests and In-House Panel Acceptance Tests, , 2nd ed., CRC Press, Florida
dc.descriptionMoskowittz, H.R., (1983) Product Testing and Sensory Evaluation of Foods, p. 605. , Westport Food and Nutrition Press, Inc
dc.descriptionMudgett, R.E., Microwave properties and heating characteristics of foods (1986) Food Technology, 40 (6), pp. 84-93
dc.descriptionMudgett, R.E., Microwave food processing (1989) Food Technology, 43 (1), pp. 117-126
dc.descriptionNijhuis, H.H., Torringa, H.M., Muresan, S., Yuksel, D., Leguijt, C., Kloek, W., Approaches to improving the quality of dried fruit and vegetables (1998) Trends in Food Science &Technology, 9, pp. 13-20
dc.descriptionOwusu-Ansah, Y.J., Advances in microwave drying of foods and food ingredients (1991) Canadian Institute of Food Science and Technology Journal, 24 (3), pp. 102-107
dc.descriptionPrabhanjan, D.G., Ramaswamy, H.S., Raghavan, G.S.V., Microwave-assisted convective air drying of thin layer carrots (1995) Journal of Food Engineering, 25, pp. 283-293
dc.descriptionRen, G., Chen, F., Drying of american ginseng panax quinquefolium roots by microwave-hot air combination (1998) Journal of Food Engineering, 35, pp. 433-443
dc.descriptionSenise, J.T., A utilização de rádio frequência e microondas na eletrônica industrial (1985) Revista Brasileira de Engenharia Química, 8 (1), pp. 51-56
dc.descriptionSchubert, H., Drouzas, A.E., Microwave application in vacuum drying of fruits (1996) Journal of Food Engineering, 28, pp. 203-209
dc.descriptionShiffmann, R.F., Microwave and dielectric drying (1987) Handbook of Industrial Drying, pp. 327-356. , In: Mujundar, A.S. Marcel Dekker, New York
dc.descriptionStone, H., Sidel, J.L., Descriptive analysis (1985) Sensory Evaluation Practices, pp. 202-226. , cap. 6, In: Stone, H., Sidel, J.L. Academic Press, London
dc.descriptionTulasidas, T.N., Raghavan, G.S.V., Norris, E.R., Effects of dipping and washing pre-treatments on microwave drying of grapes (1996) Journal of Food Process Engineering, 19, pp. 15-25
dc.descriptionVon Hippel, A.R., (1995) Dielectrics and Waves, p. 284. , 2nd ed., MIT Press, Massachusetts
dc.descriptionYongsawatdigul, J., Gunasekaran, S., Microwave-vacuum drying of cranberries: Part ii, quality evolution (1996) Journal of Food Processing and Preservation, 20, pp. 145-156
dc.languageen
dc.publisherSpringer Verlag
dc.relationAdvances in Microwave and Radio Frequency Processing - Report from the 8th International Conference on Microwave and High Frequency Heating
dc.rightsfechado
dc.sourceScopus
dc.titleSensory Evaluation Of Dried Bananas Obtained From Air Dehydration Assisted By Microwaves
dc.typeActas de congresos


Este ítem pertenece a la siguiente institución