Obtenção de polpa de banana em pó pelo método de secagem em camada de espuma

Abstract

Because of the nutritional benefits of the banana and high perishability and this fruit waste, used to dry foam layer for use of banana production surplus. It was used a full factorial design consisting of 17 trials that evaluated the effects of time, temperature and concentration of albumin in the moisture, hygroscopicity, color and yield of banana pulp obtained powder. Subsequently, studies were conducted as to the physicochemical characteristics of banana powder and drying kinetics, adsorption isotherms, scanning electron microscopy, flow and flow stability of the product. The results show that the best drying conditions were obtained under the conditions of 85 ° C, with 23% albumin for 300 minutes. For characterization, the results of the parameters show that the product has satisfactory characteristics for powdered foods, such as low moisture (1,05%), low grade Caking (3,01%), low hygroscopicity (9,11%) and high solubility (76,18%). In the drying kinetics study, among the models tested, which showed the best fit was Midilli whose parameter k was greater in samples subjected to the higher temperatures and n is decreasing with increasing temperature. For the adsorption isotherms, the model presented the best fit was the GAB, whose water content of the monolayer (Xm) shows that the highest values ​​of this parameter were obtained at lower temperatures and at lower concentrations of albumin, since the constant C and K show that the powder banana pulp water adsorption isotherms are Type III, because they submitted 0