Solar drying of 'Prata' bananas

SILVA, Álvaro Gustavo Ferreira da; CRUZ, Renata Ranielly Pedroza; MOREIRA, Wennia Gomes; PEREIRA, Maria Angelica Freitas; SILVA, Adriano Sant'Ana; COSTA, Franciscleudo Bezerra da; NASCIMENTO, Ana Marinho do; SOUZA, Pahlevi Augusto de; TIMOTEO, André Luiz dos Santos; RIBEIRO, Wellington Souto

doi:10.1590/fst.75021

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.75021 copy

Solar drying of 'Prata' bananas

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The banana is one of the most consumed fruits in the world, but it has little shelf life due to its high water activity. Drying is able to increase shelf life and pre-treatments can optimize the process. The objective was to study the solar drying kinetics and evaluate the effect of pre-treatments on the drying kinetics and physico-chemical quality of 'Prata' bananas. The drying was carried out in a solar dryer and the pre-treatments consisted of immersing the samples in solutions of water, citric acid (1%) and lemon juice (10%). Water loss, drying kinetics, mathematical models and physical-chemical and colorimetric characteristics of fresh and dried bananas were evaluated. The drying rate was higher at the beginning and stabilized after 20 hours. The mathematical model of Midilli and Kucuk was the one that best fit the experimental data. The water content, ascorbic acid and the parameters L *, b *, C * and h ° reduced after drying. Reducing sugars and a * coordinate increased and the acidity was not changed with drying. The solar drying of 'Prata' bananas is a sustainable and economical way to make a product available with a longer shelf life.

Keywords:
citric acid; lemon; Musa sp.; post-harvest quality

Model	Treatment	Parameters						R²	DQM	X ²
Model	Treatment	a	k (min^-1)	c	n	b	y	R²	DQM	X ²
Page	T1	-	0.093	-	1.277	-	-	0.996	0.021	0.001
	T2	-	0.131	-	1.154	-	-	0.997	0.019	0.000
	T3	-	0.111	-	1.221	-	-	0.996	0.019	0.000
Logarithmic	T1	1.141	0.139	-0.093	-	-	-	0.995	0.023	0.023
	T2	1.077	0.153	-0.067	-	-	-	0.997	0.015	0.015
	T3	1.111	0.152	-0.070	-	-	-	0.996	0.019	0.019
Midilli and Kucuk	T1	0.108	0.108	-	1.188	0.002	-	0.997	0.018	0.018
	T2	0.997	0.142	-	1.078	-0.002	-	0.998	0.014	0.014
	T3	1.016	0.127	-	1.138	-0.001	-	0.997	0.016	0.016
Newton	T1	0.163	-	-	-	-	-	0.980	0.037	0.045
	T2	0.177	-	-	-	-	-	0.990	0.030	0.030
	T3	0.171	-	-	-	-	-	0.986	0.037	0.037
Henderson and Pabis	T1	1.081	0.175	-	-	-	-	0.986	0.037	0.037
	T2	1.037	0.183	-	-	-	-	0.992	0.027	0.027
	T3	1.068	0.182	-	-	-	-	0.990	0.030	0.030
Two terms	T1	0.540	0.175	-	-	0.540	0.175	0.986	0.037	0.037
	T2	0.518	0.183	-	-	0.518	0.183	0.992	0.027	0.027
	T3	0.534	0.182	-	-	0.534	0.182	0.990	0.030	0.030

Treatment		Ash
In natura	69.1 ± 0.2 a	1.0 ± 0.0 a	5.1 ± 0.1 a	1.3 ± 0.0 a	15.9 ± 1.2a	46.6 ± 1.5d
T1	14.6 ± 0.0 b	1.0 ± 0.0 a	5.3 ± 0.1 a	1.0 ± 0.0 a	5.9 ± 0.9 b	54.7 ± 1.5c
T2	14.5 ± 0.0 b	1.0 ± 0.0 a	4.9 ± 0.1 a	1.4 ± 0.0 a	4.2 ± 0.6 b	63.9 ± 1.9a
T3	14.1 ± 0.0 b	1.0 ± 0.0 a	5.1 ± 0.1 a	1.0 ± 0.0 a	4.2 ± 1.5 b	55.9 ± 1.7b

Tratamento
In natura	72,5 ± 7,0 a	0,2 ± 1,3 b	28,3 ± 2,4 a	28,3 ± 2,4 a	89,7 ± 2,5 a
T1	32,1 ± 0.6 b	5.5 ± 0.1 a	16.9 ± 0.9 b	17.8 ± 0.9 b	72.2 ± 1.0 b
T2	35.9 ± 2.6 b	5.2 ± 0.4 a	19.0 ± 1.5 b	19.8 ± 1.4 b	74.6 ± 1.8 b
T3	32.7 ± 2.3 b	4.9 ± 1.8 a	16.4 ± 2.4 b	17.2 ± 2.4 b	73.3 ± 6.5 b

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[1] *Corresponding author: renataranielly426@gmail.com