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Drying characteristics and kinetics of banana (Musa spp., AAA group, cv.
'Mabonde')

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 DRYING KINETICS OF BANANA (Musa spp.)
ADEWALE O. OMOLOLA, AFAM I. O. JIDEANI AND PATRICK F. KAPILA

SUMMARY

Research focus and interest on banana ( Musa spp.) in re- ther processing and quality of final product. Furthermore,
cent times has been due to its nutritional and economic im- the application of adequate pretreatment(s) before drying
portance. Banana is a major fruit crop in the tropics and banana helps keep the fruit from darkening during drying
subtropics, and has contributed largely to the economies and storage, speeds up the drying operation and minimiz-
of many countries. Dessert bananas are popular in modern es the effects of the operation on some quality parameters
westernized diets due to its nutritional potential. Banana of banana. In this review we examine the drying kinetics of
drying has become necessary in order to reduce microbi- banana with regards to pretreatments applied to the fruits
al activity and product spoilage, and to extend storage life. prior to drying, overview drying models for the description
Knowledge of the drying kinetics is essential for the control of drying characteristics and summarize drying methods and
and optimization of drying process, any subsequent or fur- moisture transport properties during drying.

anana (Musa spp.) is a quantities without being fattening or caus- optimization of the banana drying pro-
major fruit crop in the ing digestive disturbances. cess, any subsequent or further process
tropics and subtropics and Banana is low in sodi- and quality of final product (Demirel and
it makes a vital contribution to the econo- um, contains very little fat and no cho- Turhan, 2003). Recent and past studies on
mies of many countries. Dessert bananas lesterol. Therefore, it is useful in manag- drying characteristics of banana in differ-
have become very popular in modern ing patients with high blood pressure ent forms includes whole fruit (Nogueira
westernized diets. They are popular for and heart diseases (Robinson, 2006; and Park, 1992; Queiroz and Nebra,
their flavor, texture and convenience val- Robinson and Sauco, 2010). Banana has 2001; Dandamrongrak et al., 2002; Sousa
ue, being easy to peel and eat. Bananas the potential of neutralizing free hydro- and Marsaioli, 2004; Silva et al., 2013),
make a useful contribution to the chloric acid, suggesting its use in peptic slices (Sankat and Castaigne, 1992;
Vitamins A, C and B6 content of the diet, ulcer therapy. A fully ripe banana mixed Sankat et al., 1996; Demirel and Turhan,
and are an important and immediate with milk powder is especially recom- 2003; Leite et al., 2007; Abano and Sam-
source of energy often eaten by sports mended for ulcer patients. It is a rich Amoah, 2011; Ganesapillai et al., 2011)
people during competitions (Robinson and source of energy. That is why it is con- and chunks (Mowlah et al., 1983; Garcia
Sauco, 2010). They are also cholesterol sumed throughout the world in one form et al., 1988). This paper reviews the dry-
free and high in fiber. A medium sized or the other (Ganesapillai et al., 2011). ing kinetics of banana with regards to
banana contains 280kJ, which is more Research focus and interest on banana in pretreatments followed prior to drying,
than deciduous or citrus fruits (Robinson recent time has been due to its nutrition- mathematical models used for the descrip-
and Sauco, 2010). They are chiefly eaten al and economic importance. Common tion drying behavior and the moisture
raw as a dessert fruit, because in the ripe foods obtained from banana are present- transport mechanism during drying.
state they are sweet and easily digested. ed on Table I.
Bananas have therapeutic values in many Drying is the removal of Effect of Pretreatments on Drying
special diets. Ripe mashed banana is an moisture from a food material with a Kinetics of Banana
excellent food for babies due to easy di- view of reducing microbial activity and
gestibility, mineral, and vitamin content product spoilage, and extending storage Common pretreatments
(Ganesapillai et al., 2011). For elderly life. Knowledge of drying kinetics of ba- applied to fruits prior to drying operation
people, the fruit can be consumed in large nana is essential for the control and include blanching, lemon juice, ascorbic

KEYWORDS / Banana / Drying Kinetics / Drying Models / Moisture Transport /

Received: 06/15/2014. Modified: 04/28/2015. Accepted: 05/04/2015.

Adewale O. Omolola. B.Tech., M.Sc. in and PhD Candidate in Food Science and Technology,
University of Venda (UNIVEN), South Africa. Address: Department of Food Science and Technology, UNIVEN, Thohoyandou,
P.M.B x5050, 0950, South Africa. e-mail: [email protected],.
Afam I. O. Jideani. B.Sc., Obafemi Awolowo University, Nigeria. M.Sc., University of Ibadan,
Nigeria. Ph.D., University of Leeds, RU. Professor, UNIVEN, South Africa. e-mail: [email protected].
Patrick F. Kapila. B.Sc. Agric., M.Sc. and Ph.D. in Agricultural Engineering, UNIVEN, South
Africa. Senior Lecturer, UNIVEN, South Africa. e-mail: [email protected]

374 0378-1844/14/07/468-08 $ 3.00/0 JUNE 2015, VOL. 40 Nº 6

 TABLE I Factors Influencing Drying Kinetics
COMMON PRODUCTS OBTAINED FROM BANANA
Banana Products References Drying kinetics is the
description of the changes of moisture
Yoghurt Aurore et al. (2009)
Jam Espiard (2002) content of the material during drying. It
Muffins and confectionaries DAFF (2011); Juárez-García et al. (2006) can be expressed as a drying curve or
Beer and wine Carreño and Aristizábal (2003) drying rate curve. A drying curve is
Chips Carreño and Aristizábal (2003), Lemaire et al. (1997), Anyasi usually obtained experimentally by plot-
et al. (2013) ting the free moisture content vs drying
Infant foods Ganesapillai et al. (2011) time. This plot can be converted into a
Fruit bar Mohapatra et al 2011, Anyasi et al., 2013
Noodles and pasta Anyasi et al. (2013) drying rate curve by calculating the de-
rivative of the curve over time.
Generally, factors influencing drying
TABLE II rate of agricultural products include
COMMON PRETREATMENTS FOR BANANA drying air temperature, relative humidi-
ty, drying air flow velocity and compo-
Pretreatment References sition of a food product. At a constant
Ascorbic acid Demirel and Turhan (2003); Abano and Sam-Amoah (2011); temperature, the moisture content of
Thuwapanichayanan et al. (2011) food changes until it comes into equi-
Lemon juice Abano and Sam-Amoah (2011) librium with water vapor in the sur-
Salt solution Abano and Sam-Amoah (2011)
Honey dip Abano and Sam-Amoah (2011) rounding air. This is termed equilibrium
Citric acid Demirel and Turhan (2003); Sousa and Marsaioli (2004) moisture content. Figure 1 represents
Sodium metabisulphite Demirel and Turhan (2003) the sorption isotherm for a typical food
Ultrasound Azoubel et al. (2010) product. Apart from the general factors,
Blanching Dandamrongrak et al. (2002) other factors such as shape, size, sur-
Chilling Dandamrongrak et al. (2002) face area of food product and the dry-
Freezing Dandamrongrak et al. (2002)
ing method used (Table III) could also
influence the drying rate of agricultural
products. The effects of the mentioned
acid, sulfuring, honey dip, salt solution will reconstitute more moisture when factors on the drying characteristics of
and osmotic pretreatment, ethyloleate, exposed to air. Effect of ultrasound pre- banana as observed by various research-
NaOH, olive oil, skin puncturing, and treatment on banana (cv Pacovan) dry- ers are captured in the following
K2CO3 (Pangavhane et al., 1999; Lewicki, ing kinetics under a fixed bed dryer at paragraph.
2006; Vasquez-Parra et al., 2013). two different temperatures (50 and Pereira et al. (2007) in
Table II contains a list of pretreatments as 70ºC) and 3.0m·s-1 air velocity investi- their study on effect of microwave pow-
used by various researchers prior to ba- gated by Azoubel et al. (2010) revealed er, air velocity and temperature on the
nana fruit drying operation. that moisture diffusivities increased final drying of osmotically dehydrated
Pretreating fruits prior to with increasing temperature and with bananas observed that increasing the
drying is essential due to its benefits. the application of ultrasound, while pro- microwave power increased the drying
Pretreating helps keep light-colored fruits cess time was reduced, which is an in- rate, thus making the drying time short-
from darkening during drying and stor- dication of an economy of energy, since er. However, higher microwave power
age; it speeds the drying of fruits and air drying is cost intensive. The effects also caused temperature runaway leading
minimizes the effects of drying operation of four pretreatments (blanching, chill- to charring on the dried product; air
on some quality parameters of fruits ing, freezing, and combined blanching flow cools the product surface and im-
(Susan and Williams, 1993; Abano and and freezing) on the drying rate and proves product quality by reducing char-
Sam-Amoah, 2011; Licciardello et al., quality of bananas were investigated by ring. Ganesapillai et al. (2011) studied
2012). Studies have shown that pretreat- Dandamrongrak et al. (2002). They re- the drying kinetics of banana (Nendran
ing with an acidic solution or sodium me- ported that the initial drying rate was spp.) under microwave, convective and
tabisulfite dip also enhances the destruc- highest for the blanched treatment and
tion of potentially harmful bacteria during the two pretreatments involving freezing
drying, including Escherichia coli resulted in the shortest drying times. 25 Strongly Less strongly Solvent and
O157:H7, Salmonella spp. and Listeria The blanched sample was preferred in bound bound water free water
monolayer layers and capillary
monocytogenes (Di Persio, 2004). The terms of color while the frozen samples 20
Water content (%)

adsorbed water
paragraph below summarizes studies on exhibited extensive browning. The tex-
the effect of drying pretreatments on the ture and flavor were significantly ion
15 so rpt
drying characteristics of banana as inves- (P<0.05) reduced in all samples that in- De
tigated by various researchers. volved blanching and/or freezing. 10
Effects of different pre- Demirel and Turhan (2003) studied the Increasing pressure
treatments on drying characteristics of air-drying behavior of untreated, and n
or ptio and/or temperature
5 Ads
banana slices as conducted by Abano sodium bisulphite and ascorbic/citric
and Sam-Amoah (2011) revealed a min- acid treated Dwarf Cavendish and Gros
0
imum rehydration ratio of 1.215 for Michel banana slices between 40 and 0.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
ascorbic acid treated slices and a maxi- 70ºC. They reported that pretreatments Water activity (Aw)
mum rehydration ratio of 1.716 for lem- and increasing temperature decreased Figure 1. Sorption isotherm for a typical food
on juice treated samples. They conclud- browning while pretreatments and tem- product. Source: www1.lsbu.ac.uk/water/wa-
ed that lemon juice treated dried banana perature did not affect the shrinkage. ter_activity.html

JUNE 2015, VOL. 40 Nº 6 375

 TABLE III et al., 2011; Silva et al., 2013, 2014a)
DRYING METHODS FOR BANANA FRUIT and diffusion models (Karim and
Drying Method Reference Hawlader, 2005; Nguyen and Price, 2007;
Spouted bed Bezerra et al. (2013)
Silva et al., 2012a, b, 2013, 1914a;
Kiln Baini and Langrish (2007; 2008) Darvishi et al., 2013). According to
Fixed bed Azoubel et al. (2010) Aguerre and Suárez (2004) diffusion
Freeze Pan et al. (2008) models, unlike the empirical models, in-
Cabinet tray Silva et al. (2013); Demirel and Turhan (2003) clude the diffusion coefficient, which re-
Heat pump Dandamrongrak et al. (2002) flects a possible physical phenomenon
Microwave Sousa and Marsaiolli (2004); Ganesapillai et al. (2011) that may occur during drying. Diffusion
Oven Leite et al. (2007); Abano and Sam-Amoah (2011);
Ganesapillai et al. (2011) has often been described as one of the
Combined microwave-convective Ganesapillai et al. (2011) transport mechanisms for moisture trans-
fer during drying, but the underlying ba-
sis of using the diffusion model for fitting
combined microwave-convective process; kinetics of banana by various researchers the drying of fruits has not been fully
they reported that microwave drying re- (Drouzas and Schubert, 1996; justified, although descriptions and com-
sulted in a substantial decrease in the Dandamrongrak et al., 2002; Demirel parisons of various diffusion concepts and
drying time with quality product when and Turhan, 2003; Ganesapillai et al., their applications are available (Chen,
dried at higher power (300W) level com- 2011) revealed that drying of banana 2006). Common drying models available
pared to other processes. Drying of ba- usually takes place under the falling pe- in the literature are presented on
nanas assisted by microwave energy at riod and that diffusion mechanisms Table IV. Apart from the use of these
air temperatures from 25 to 55ºC re- (movement of moisture from a region of models to describe the thin layer drying
vealed that drying time ranges from 200- higher concentration to a region of lower of agricultural products, they have also
290min (Sousa and Marsaioli, 2004). concentration) is the dominant physical been suggested for the design of effective
Silva et al. (2013) reported a drying mechanism prevailing during moisture drying equipment and optimization of the
time of 1200 and 3265min at air tem- removal process in bananas. However, drying process (Darvishi et al., 2014).
peratures of 70 and 40ºC, respectively, drying of banana could also occur under Furthermore, they can be used to describe
for whole bananas. The effect of step- the two above mentioned drying regimes the heat penetration during drying when
wise changes in drying air temperature in a single drying operation. For in- hot air is used. In this case heating relies
on drying kinetics and product color in stance, Mowlah et al. (1983) reported a on the diffusion equation, which involves
batch drying of banana pieces in a two constant rate period followed by a fall- the drying rate in the energy balance
stage heat pump dryer, as investigated ing rate period during drying of banana (Karim and Hawlader, 2005; Mariani
by Chua et al. (2001), showed that by dices at 60oC and relative humidity of et al., 2008; Silva et al., 2014a).
employing stepwise-varying drying air 9%. Drying kinetics and quality attri- Drying models that have
temperature with appropriate starting butes of low-fat banana slices dried at been used by various researchers for the
temperature and cycle time, it was possi- high temperature, as investigated by description of the thin-layer drying of ba-
ble to reduce significantly the drying Prachayawarakorn et al. (2008), revealed nana are presented on Table V. Silva
time to reach the desired moisture con- that the drying rate evolution occurred in et al. (2014a) used several empirical
tent with improved product color. The three drying regimes, i.e., warming-up models to simulate the thin layer drying
effects of various operating parameters, and two falling rate periods. of whole bananas at temperatures of 40,
i.e., drying medium temperature and The thin layer drying 50, 60 and 70ºC. Their results showed
pressure, on the drying kinetics and heat characteristics of most agricultural prod- that Page and Silva et al. models were
transfer behavior of banana as well as ucts, which includes banana, could be de- the best models to describe the drying ki-
the energy consumption was investigated scribed using drying models. These dry- netics of whole bananas. Baini and
by Nimmol et al. (2007), who found that ing models are of two main groups, in- Langrish (2007) in their study on choos-
low-pressure superheated steam drying cluding the empirical models (Turhan ing an appropriate drying model for inter-
and far-infrared radiation (LPSSD–FIR) et al., 2002; Diamante et al., 2010; mittent and continuous drying of bananas
and combined far-infrared radiation and Kaleta and Gornicki, 2010; Mundada observed that the diffusion model, which
vacuum drying (VACUUM-FIR) took a
shorter drying time compared to LPSSD
at all drying conditions. Specific energy TABLE IV
consumption of the vacuum pump was DRYING MODELS FOR THE DESCRIPTION OF DRYING
much higher than that of the far-infrared CHARACTERISTICS OF AGRICULTURAL MATERIALS
radiator or electric heater while specific
Model Equation References
energy consumption of LPSSD-FIR and
VACUUM-FIR were lower than that of Page MR = exp (–ktn) Lahsasni et al. (2004)
low-pressure superheated steam drying Henderson MR = a exp (–kt) Doymaz (2009)
Modified Henderson MR = a exp (–kt) + b exp (–gt) + c exp (–ft) Ganesapillai et al. (2011)
LPSSD at all drying conditions. Logarithmic MR = a exp (–kt) + c Togrul and Pehlivan (2002)
Wang and Singh MR = 1 + at + bt2 Miranda et al. (2009)
Drying Models for the Description of Diffusion MR = a exp (–kt) + (1–a) exp (–kbt) Ganesapillai et al. (2011)
Drying Kinetics of Banana Verma MR = a exp (–kt) + (1–a) exp (–gt) Ganesapillai et al. (2011)
Two term MR = 1 exp (–kt) + u exp (–gt) Lahsasni et al. (2004)
Drying of agricultural Two term exponential MR = a exp (–kt) + (1–a) exp (–kat) Doymaz (2009)
materials usually occurs under two dry- Midilli et al. MR = c exp (–kt(tn)) + bt Midilli et al. (2002)
Silva et al. MR = e–at–b Silva et al. (2013)
ing regimes, namely falling and constant
rate period. Studies conducted on drying MR: moisture ratio; a, b, c, k, g, h, l, u and n: model constants; t: time.

376 JUNE 2015, VOL. 40 Nº 6

 TABLE V
DRYING MODELS FOR THE DESCRIPTION OF DRYING KINETICS OF BANANA
Variety Model References
Cavendish, Cavendish cv. nanica Page Dandamrongrak et al.(2002); Silva et al (2013)
Cavendish Two- term Dandamrongrak et al. (2002)
Dwarf Cavendish, Gross Michel, nanicao Diffusion Baini and Langrish (2007); Demirel and Turhan (2003); Sousa and Marsaioli (2004)
Cavendish cv nanica Silva et al. Silva et al. (2013)
Nendran spp. Midilli et al. Ganesapillai et al. (2011)

includes the variation of moisture content N periods, first and second falling rate peri-
and temperature throughout the banana in
its solution, describes the drying kinetics
χ2 = ∑(MR exp,i
− MR pre, i )2 (1) ods. The effective diffusivity estimated by
the optimization technique was found to
i=1
of banana well for both continuous and N
decrease sharply with moisture content in
intermittent drying. They concluded that 1 the first falling rate period and changed
N∑
RMSE = ( (MR pre,i − MR exp, i )2 )12 (2)
the diffusion model is suitable for pre- i=1
slightly in the second falling rate period.
dicting the relaxation processes that occur Air drying of Dwarf Cavendish and Gross
when the drying conditions are interrupt- 1
N Michel banana slices by Demirel and
N∑
ed, such as in intermittent drying. MBE = (MR pre,i − MR exp, i ) (3) Turhan (2003) revealed that effective
Ganesapillai et al. (2011) studied the dry- i=1 moisture diffusivity increased with in-
ing kinetics of banana (Nendran spp.) un- creasing temperature between 40 and
der microwave, convective and combined 70ºC in the untreated samples, while it
microwave-convective process, and ob-
t − value = [
( n − 1) MBE 2

] (4) increased between 40 and 60oC, and de-

served that MD (moisture diffusivity) re- RMSE − MBE creased at 70ºC in the pretreated samples
sulted in a substantial decrease in the dry- probably due to case hardening and starch
ing time with quality product when dried gelatinization above 60ºC. Modeling mi-
at higher power (300W) level compared where MRexp: experimental moisture ratio, crowave drying kinetics and moisture dif-
to other processes. Furthermore, they re- MRpre,i: predicted moisture ratio, n: num- fusivity of banana (Mabonde variety)
ported that drying of the banana variety ber of constants, and N: number of showed that effective moisture diffusivity
under the selected drying processes took observations. of Mabonde banana variety increased
place in the falling rate period, an indica- with increasing microwave power
tion that moisture removal from the ba- Moisture Diffusivity in Banana during (Omolola et al., 2014).
nana was accomplished through diffusion Drying Process The theoretical determi-
mechanism. They concluded that the nation of effective moisture diffusivity
Midilli et al. model describes the drying Diffusion in solids du- of banana using the solution to Fick’s
kinetics of the banana variety compared ring drying is a complex process that may second law has been widely used by
to other drying models. Sousa and involve molecular diffusion, capillary various researchers (Doymaz, 2009;
Marsaioli (2004) also observed that the flow, Knudsen flow, hydrodynamic flow, Thuwapanichayanan et al., 2011; Silva
drying of whole ripe banana of the or surface diffusion (Marinos-Kouris and et al., 2014a; Omolola et al., 2014). Eqs.
Nanicao variety under microwave energy Maroulis, 2006). Effective moisture diffu- 5 to 7 summarize the solution of Fick’s
took place in the falling rate period, with sivity is a term used to describe the mi- second law of diffusion, where MR:
diffusion mechanism being responsible for gration or diffusion of moisture in agri- moisture ratio, Deff: effective moisture
the moisture removal process. They, how- cultural products during drying operation diffusivity (m²·s-1) and L: half-thickness
ever, concluded that the drying process fit- and it is said to be a function of material (m) of banana slices
ted well to a simplified diffusion model. moisture content and temperature, as well
Relevant statistical pa- as of the material structure (Abano and 8
∞
1
2 ∑
rameters are normally used to select the Sam-Amoah, 2011). According to Zogzas MR =
best drying equation/model expressing et al. (1996) diffusivity values fall be- (
π n=0 2n + 1 2 )
drying curves of agricultural products, in- tween 10-13 and 10-6m2 s-1 while most val- (5)
( )
2
cluding bananas, and also to determine ues (92%) fall within 10-12 and 10-8m2·s-1. π 2 2n + 1
the consistency of the fits. The coefficient Drying kinetics and quality attributes exp(− Deff t)
4L2
of determination R2 is usually used to se- of low-fat banana slices dried at
lect the best equation expressing the dry- high temperature as investigated by
Prachayawarakorn et al. (2008) revealed Eq. 5 is based on the as-
ing curves of the samples. In addition to
that the effective diffusion coefficient of sumption that the moisture diffusivity is
the R2, parameters such as the reduced
banana increased with a decrease in mois- constant, the banana slices represent in-
chi square value (χ2), root mean square
ture content until a certain moisture con- finite slab geometry and the initial mois-
error (RMSE), mean bias error (MBE),
tent, after which the diffusivity decreased. ture distribution is uniform (Demirel and
and t-value are also usually employed to
The influence of drying temperatures on Turhan, 2003; Abano and Sam-Amoah,
determine the consistency of the fit. The
the moisture diffusivity and quality attri- 2011; Thuwapanichayanan et al., 2011). It
basis for the determination of the best fit
butes of the dried banana slices in terms could further be simplified to a straight
or model is usually the highest values of
of volatile compound, shrinkage, color, line equation:
R2 and the lowest values of χ2, RMSE,
MBE and t-values (Ganesapillai et al., texture and microstructure was investigat-
2011; Silva et al., 2014a). The statistical ed by Thuwapanichayanan et al. (2011), ⎛ 8 ⎞ ⎛ π 2 Deff ⎞
parameters could be calculated using who showed that the drying rate of ba- ( )
ln MR = ln ⎜ 2 ⎟ − ⎜
⎝ π ⎠ ⎝ L2
t⎟
⎠
(6)
Eqs. 1-4. nana slices occurred in two sub-drying

JUNE 2015, VOL. 40 Nº 6 377

 The plot of experimental the Research fund project number dehydration of banana and selection of suita-
drying data in terms of ln (MR) against SARDF/14/FST/01 and also the Work ble drying models. J. Food Eng. 55: 139-146.
time gives a straight line with a negative Study Programme of the University of Dandamrongrak R, Mason R, Young G (2003)
slope (φ) of Venda, Thohoyandou, South Africa. The effect of pretreatments on the drying rate
and quality of dried bananas. Int. J. Food
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AMC, da Silva LHM (2013) Green banana
Modelling of thin layer drying of banana
(Musa cavendishii) flour obtained in spouted
Understanding drying ki- bed-Effect of drying on physico-chemical,
(Nendran spp.) under microwave, convective
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CINÉTICA DEL SECADO DE BANANAS (Musa spp.)
Adewale O. Omolola, Afam I. O. Jideani y Patrick F. Kapila
RESUMEN
El enfoque e interés de las investigaciones recientes sobre procesamiento ulterior y de la calidad del producto final.
bananas (Musa spp.) se ha debido a su importancia nutricio- Además, la aplicación de pretratamiento(s) adecuado(s) antes
nal y económica. Estas especies son un cultivo mayor en los del secado de la banana ayuda a mantener la fruta sin oscu-
trópicos y subtrópicos, y han contribuido en buena medida a recer durante el secado y almacenamiento, acelera la opera-
la economía de muchos países. Las bananas son populares ción de secado y minimiza los efectos de la misma en algu-
como postre en las dietas modernas occidentalizadas por su nos parámetros de calidad de la banana. En esta revisión se
potencial nutritivo. El secado de la banana se ha hecho ne- examina la cinética de secado de la banana en relación a los
cesario a fin de reducir la actividad microbiana y prevenir pretratamientos aplicados a las frutas antes del secado, se re-
la pudrición, y para extender el tiempo de almacenamiento. sumen los modelos para la descripción de las características
El conocimiento de la cinética de secado es esencial para el del secado y los métodos de secado, así como las propiedades
control y la optimización del proceso de secado, de cualquier de transporte durante el secado.

CINÉTICA DA SECAGEM DE BANANAS (Musa spp.)

Adewale O. Omolola, Afam I. O. Jideani e Patrick F. Kapila
RESUMO
O enfoque e interesse das investigações recentes sobre ba- mento ulterior e da qualidade do produto final. Além disso, a
nanas (Musa spp.) devem-se à sua importância nutricional aplicação de pré-tratamento(s) adequado(s) antes da secagem
e econômica. Estas espécies são um cultivo maior nas áreas da banana ajuda a manter a fruta sem escurecimento duran-
tropicais e subtropicais, e tem contribuído em boa medida na te a secagem e armazenamento, acelera a operação de seca-
economia de muitos países. As bananas são populares como gem e minimiza os efeitos da mesma em alguns parâmetros de
sobremesas nas dietas modernas ocidentalizadas por seu po- qualidade da banana. Nesta revisão é examinada a cinética
tencial nutritivo. A secagem da banana tem sido necessária de secagem da banana em relação aos pré-tratamentos apli-
para reduzir a atividade microbiana e prevenir o apodreci- cados às frutas antes da secagem, são resumidos os modelos
mento, e para estender o tempo de armazenamento. O conhe- para a descrição das características da secagem e os métodos
cimento da cinética de secagem é essencial para o controle e de secagem, assim como as propriedades de transporte duran-
a optimização do processo de secagem, de qualquer processa- te a secagem.

380 JUNE 2015, VOL. 40 Nº 6

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