The Dehydration kinetics 2012
Asia-Pacific
Journalof ChemicalEngineering
and John\lJiley& $ons.Ltd.
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Engineding
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Editor-in-Chief:
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[4ar9nS Ray
Department
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Clrl n UnversityofTechnology
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EDITORS
AliAbbas
Or AngeloBasile
ng
Enginee
SchoolofChemicaandBiological
TheUnrvercty
oi Sydney
Sydney
Depadment
of colod chemistry
lvlaxPlanckInslitule
ofColloidsandInterfaces
Gemany
Technoogy
Institute
of IVembEne
Research
Councrl
ItalianNational
Depaftment
of MechancalandSystemEngneering
Gfaduate
Schooof Engrneering
Divisonof Ene€yandEnvironrnent
Unrvelsity
of Hyogo
H met 672-2201
Japan
MohdazlanBin Hu$ain
Engrneer
ng
Department
ot Chemical
Facuty of Engineenng
M, MasuclK. Khan
I Technology
Schooof Engineeang
Unvercrty
CeniralOueensland
Rockhampton
Old4702
KualaLumpur50603
Australia
Malaysia
Lamonier
Jean-Frangois
shihJung Liu
Department
of Chemistry
andTechnologies
University
of Lille,Sciences
& Deanof GeneralAffairs
Mechanical
Engineering
259
changGungUniversity
France
Wen-Hwa1stRoad
Tao-Yuan
333
Taiwan
ZoltanK Nagy
JunwangTang
Engineering
School
of Chemical
Engineering
Department
of Chemical
Purdueuniversity
CollegeLondon
University
UK
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USA
Yuchun Tian
Xu
Ming-Hou
Engineering
andComputer
Science
SchoolofElectrical
of CoalCombustion
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of Science& Technology
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University
University
ofTechnology
Queensland
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Engineering
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University
of Queensland
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BOARD
EDITORIAL
ADVISORY
Wan-Qin
Jin
Jing-HaiLi
Collegeof Chemistry
andChemicalEngineering
Nanjing
NanjingUniversity
of Technology,
Engineering
of Processing
Director,Institute
ChineseAcademyof Sciences
Vice-President,
P.R.China
China
MaxLu
Arun S. Muiumdar
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ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERINC
Asia-Pac.J. Chem.Enp. 2Ol2:7.126-732
Published
online23 AuEust20ll In wilev online Librarv
(wileyonlinelibrary.com;
DOI: | 0. loozapj.624
Research
article
Thedehydrationkinetics,physicalpropertiesand nutritional
contentof bananatextured by instantaneouscontrolled
pressuredropt
puguhSetyopratomo,l
Fatmawati,lPutuDoddy Sutrisna,tEmmaSavitriland KarimAllaf)
" Akbarningrum
l ChemicatEngineeringDepartment,EngineeingFacutty,l|niversity of Surabaya.RayaKalirungkut,Surabaya,lndonesia,60292
2LaboratoryMasteringTechnologyfor Agrolndustry, Univesity of La RochelleLa Rachelle,France
l JuLy2o11
I .luly201l: Accepted
R?Leived
20Januar!2011:Revised
controlledpressuredrop is used to modify texture of bananaslices,which was
ABSTRACT: Texturing by instantaneous
liour.
Texturing step is insertedbetweeninitial and final hot air drying steps'The
of
banana
aimedto improve properties
aim of this researchis to investigate the effect of the texfuring on the dehydration kinetjc, physjcal properties and nutritional
of banana.Someimpactsof the texturinghavebeenidentified.The resullsofthis work showedthat the texturcharacieristic
ing increasedthe effective moisture diflusivity and the water bolding capacity,but reducedthe oil holding capacityof
banana.This work also showedthat the bananatexturinginhibitedthe fansformationof bananastarchto reductionof sugar
that might be attributablero enzymedeactivationduring the texturingprocess.O 201I Curtin Universityof Technologyand
JohnWiley & Sons,Ltd.
KEYWORDS: bananaieffectivediffusivity; oil holding capacity;water holding capacity:nut tion
INTRODUCTION
Banana flour is produced from fresh banana fruit
through dehydration(drying) process.Basically, the
dehydrationprocessis the removal of waler from the
bananafruit to a certainlevel at which microbial spoilage is avoided.In Indonesia,the dehydrationmethod
mostly used to produce bananaflour is sun drying.
Becausethismethodneedsmuch time exposure,significantdeteriorationwill occurduring the drying process,
which canresultin very low quality of the bananaflour
product.In this work, a new processof texturing by
instantaneouscontrol pressuredrop, called the d6etente
instantaneecontrolde(DIC), was inffoducedbetween
initial and final hot air drying. The purposeof the texturing stepis to modi! the material texture to improve the
productquality including the product physicalproperties.
TheDIC technologywasinitially developedby Allaf
et al., since 1988, in the University of La Rochelle,
pressuredrop to
France.lt{l It applied instantaneous
modify the textureof the materialand intensify functional behaviour.The DIC treatmentusually startsby
creating a vacuum condition, followed by injecting
*Conespondenceto: Puguh Setyopratomo,ChemicalEngineering
Departmenr,SurabayaUnivenity. Jl. Raya Kalirungkul. Surabaya
E-mail:[email protected]
60292,Indonesia.
iRevised from paper presented at the Chemeca 2OlO, 26-29
Adelaide,Australia.
September,
O 201I Curtin Universityof Technologyand John wiley & Sons,Ltd.
Curtin Unive$ity is a trademarl of Curtin Univenity of T€cbDology
steamto the material,which keepscontactfor several
seconds,and then proceedsto apply suddenpressure
drop toward vacuum (about 5kPa with a rate higher
than 0.5MPa/s). This treatmentis also categorisedas
shorttime (HTST ) process.By suda high temperanrre
denly droppingpressure,rapid auto vaporisationof the
moisturefrom the materialwill occur,the materialwill
swell and lead to texture change, which results in
higher porosity.t5lIt increasesthe materialporosityas
well as the specilic surface area and reducesthe diffusion resistanceof moistureduring the linal dehydration
treatmentalsoinduces
steD.Sucha thermo-mechanical
miirobiological deconiamination.t6l
This researchwas aimed to apply the DIC technology in the productionof bananaflour' The variation
of the processvariables,i.e. steampressure/temperature and time of treatmentin DIC reactor,will be studied in accordancewith the kinetics of dehydration,
the physical properties,which include water and oil
holding capacityand the nutritionalcharacteristics
MATERIALSAND METHODS
Raw material
Freshlyharvestedb?naiafntit(Musa sp)were purchased
After peeling.the
locallyand usedin all experiments.
> l6 z 2 mmJ.
l6
o[
in(opieces
were
cut
bananafruir
/
f
.lsia-pacincJournal of ChemicalEngine€ring
Dehydration method
The bananapieceswere subjectedto a streamof hot air
at 50"C in a convectivehot air dryer (MemmertUFE
600, Schwabach,Germany) The banana pieces were
dried until the residualmoisturecontentof about207o
(wet basis). This condition was maintained before
DIC treatment.The samehot air dryer and conditions
wereusedfor initialas well as for finaldehydration.
TheDlc reactor
The DIC reactoris shown schematicallyin Fig. l. The
reactorconsistedof four major components,i.e' (a) the
'm'volume), wheresamprocessing
vessel(1.5 x 10
ples were placedand treated,(b) the vacuum system,
which consistedmainly of a vacuum tank with a
volume 60-fold greaterthan the processingvessel,(c)
the adequate vacuum pump, and (d) the pressuredropping system,which is a pneumaticvalve, separated
by the processingvesselfrom the vacuumtank and could
be operatedafter a high steam pressuretreatment' ard
if required, before the injection of steam to establish
an initial vacuumin the processingvessel.
Theexperimentalprocedure
The generalexperimentalprotocol is detailedin Fig. 2.
After preparingthe raw food material, an initial partial
dehydration.was carried out. This pre-reatment is
required before the DIC processing.The food material
was then treatedin the processingvesselin which a
vacuumof 5 kPa was establishedby a brief connection
to the vacuum tank [Fig. 3(b)] The initial vacuum
ffeatment facilitated the diffusion of steam into the
sample. Consequently,the time necessaryfor the
Pt|umdc $tdlrn
Ploc!aalm
Vaald
PnaauraOro!
Vta|rlm Pqng
AkCq oalor
PorSh
Cilt!l
gb.m lolh.
Claldamatr
gdrrab.
(a)treatment
of theDICreactor:
diagram
Figurs1. Schematic
jacket;(b)vacuumiankwithcoolingliquid
heating
veaselwith
valve.
jacket;(c)vacuumpump;(d)instantpressure-drop
O 201I Curtin Universityof Technologyand John wiley & Sons'Ltd.
TECHNOLOGY
FOODPROCESS
.
was reduced.
sampleto reachthe steamtemperature
Saturatedsteamwas subsequentlyintroducedinto the
processingvesselat a fixed pressurelevel [Fig 3(c)]
and maintainedfor a predeterminedtime [Fig. 3(d)].
This step was followed by a sudden pressuredrop
lFig. 3(e)1.The rapid pressuredrop insidethe processing vessel induced a rapid cooling of the sample,
which oassedin lessthan I s from 100-144"C(depending or the steampressureconditions)to about 30"C.
The treafnent was ended by contacting the sampleto
the atmospheric pressure [Fig. 3(f and g)]. As the
atmosphericair injection occurredunder vacuumcondition, the air expansiondecreasedthe feated food
temperaturefurther.
The equilibriumafter the pressuredrop dependedon
the operatingconditions:the higher the steampressure
level, the higher the equilibrium pressure.The steam
generated
by flashvaporisationafterthe decompression
producedmicrotexturing,which wascloselylinked to a
complex processof micro-alveolation.This process
depended on the difference in temperature between
the two thermodynamicequilibrium states,beforeand
After treatment,the samplewas
after decompression.
in
air-driedat 50 "C convectivehot air dryer to around
7Vo(w. b) moisturecontent.The dried bananapieces
were then ground using a commercialgrinder (Philips
Grinder,Philips,Ansterdam, The Netherlands)to pass
'C in sealedplastic
a 200 mesh sieve and storedat 25
containersprior to further analyses.
FUNDAMENTALS
There are four transfer mechanisms,which usually
interveneduring the drying process;they are as follows: l) Heattransferfrom outsidetowardsthe product
surfacei the energy can be generally brought by contact, convectionor radiation,2) Heat Oansferwithin
the product;the energy is transmittedby conduction,
3) Water transferwithin the product; it is caried out
eitherin liquid (by variousprocessincludingcapillarity
andmoleculardiffusivity; the driving forceis the gradi
ent of water content)and/orvapourphase(he driving
force is the gradientof the partial pressureof vapour)'
4) Vapour transport from the surface towa.rdsoutside.
Energy exchangeto the product surfaceresult in constant
rare&ying periid andproceedin very shorttime.ttl Then,
especiallyfor biornaterials,during almost overall drying process,the water ffansferlakes place within the
producrthat resultsin falling rate of drying.
By assumingthat extemal heat and masstransters
do not limit the overall rate operation,and that there
are adequateair flow temperatureand velocity, only
internaltransfersare consideredas controllingthe processes.Mounir and Allaf assumedthat, when mass
transferis much slower than conductiveheat transf'er
within the product, the drying kinetics is confolled
Asia'Pac.J. Chem.Ene.2Ol2,7i 12G132
DOI: 10.1002/apj
728
Asia.PacificJournal of ChemicalEngide€ring X&lW
P. SETYOPRATOMO
flAL
FREgr 8AN{'IA FRUI P..lhe .l|d Cun|ne
Pr*o,trn! upto 120!a
rEirlo.r cor .rr ({ b)
i-----------,
Porrtbl. Slep :
i
Figure2. Schematic
diagramof globalprocessing.
d-H..lit
lir.
-.'
tf-t
#,oo.s I
:
? 120
o. g
!90
.,
".4
o.r E
at
€60
6
Time (s)
history:Paand
Figure3. DICtemperature
andpressure
andtemperature
respectrvely
IA arethe steampressure
intheprocessing
vessel,
Pvthevacuum
tankpressure,
Ip
prestemperature
of product:(a)sampleat atmospheric
(c)saturated
sure;(b)initialvacuum;
steaminjection
to
(d) constanttemperature
reachthe selectedpressure;
(e) abrupt
corresponding
to saturatedsteampressure;
pressure
drop towardsvacuum;(f and g) releasing
to
pressure.
theatmosoheric
by masstransporlof waterwilhin the granule:this is
the caseof numerousbiopolymers.ror
The processis
then describedby a first stageof superficialinteraction
followed by a diffusion Fick's-typelaw within the
material:Allafs formulationis generallyused:r"l
O 2011 Cunin Universityof Technologyand John wiley & Sons,tud.
- v'"): o.xgraoff
where:
apparentdensity of water in the materiql (kg m-3)
p^ apparentdensityof dry material(kg m'')
v. absolutevelocity of water flow within the porous
medium(m s-').
r).
v- absolutevelocity of solid medium (m s
D.r effectivediffusivity of waterwithin the solid medt).
ium (m2s
Mounir andAllaf assumedneglectingeffectsofpossible shrinkage,and with the hypothesisof constant
effective diffusivity during drying, Fick's secondlaw
becomes
for l-D:r'r
op*: f^ a'p"l
a
l"'n 64: t
WhereL" is the thicknessof the material(m). At the
temperatureand moisturecontentrangesstudiedin the
presentstageof the researchwork, drying processwas
considered as having insignificant impact on the
bananastructurebecauseof the absenceof shrinkage;
the effectivediffusivity D"ff w?S assumedto be constant. Different mathematical solutions have been
Asia-Pac.J. Chem.Eng. 2012;7:126 732
DOI: 10.IOorapj
X
Asia.Pacific Journal of Chemical Engineering
.
on theinitialand
depending
proposed
for rhisequarion.
we
canadoptthe
study.
in
our
conditions:r''r
boundary
solutiongivenby Crank.accordingto the geometryol'
the solid matrix:lr'l by expressingthe amountX of
waterin the solid, Eqn (2) becomes:
MR::;
-
,1o-,\e
:
lalexp(-qlr)
(3)
WhereMR is moistureratio, X is the water content
dry basis at t, &, is the amount of X at equilibrium
(ttoo) andXo the valueofX at t = 0. For a slabgeometry form, Eqn (3) becomes:
'
/
'?n+
lt2r2D"rrl\
\ , t R -1 i - - l - - - - - - - . * 'p [ - * ' , ' , 4 L 6 " ; t + r
n zf i t 2 n + t ) ' \
/
WhereD.6iis theeffectivediffusivity ( m2ls1.For long
drying period.Eqn (4) can.befunher simplifiedto only
''r
the tirst term of series.r'' Thus Eqn (4) could be
in linear logarithmicform as follows:
expressed
nzD',rt
I
lnMR' lnnrlZ-
Water and oil-holding
FOODPROCESSTECHNOLOGY
'729
Experimental design and statistical analysis
Interaction effect betwen the design variables was ana{RSM) A twosurfacemethodology
lvsedby response
was used.
design
rotable
variabli centralcomposite
including
13
experiments
ai
least
needs
design
This
four-repetitionruns at the centre point. The experiments were run in random to minimise the effectsof
unexpected variability in the observed responses
becauseof extraneousfactors. For each factor, the
experimentalrange and the central point were based-on
TableI lists
theresultsofother preliminaryexperiments.
the
codedand
their
symbol,
variables,
the independent
the influto
observe
was
objective
The
realfactorlevel.
pressure/
i.e.
sleam
variables.
process
the
of
ence
temDeratureand time of teatment in DIC reactoron
the dependentresponses,which consistedof banana
flour physical propenies,including WHC and OHC'
The processingpressure((7) and the tleatmenttlme
({2) were set as the design variables.The dependent
variables (referred to as responses),4, which were
exoerimentally measured,were assumedto be affected
variables
Journalof ChemicalEngineering
and John\lJiley& $ons.Ltd.
@CufiinUniversity
of Technology
Cl|ernl(Al
Engineding
-
Editor-in-Chief:
ProfessorMosesO Tade
lmpactFactor:0.789
Chemical)
lSl JournalCrtation
ReportsO Ranking:2014:92/135(Engineering
OnlineISSN:1932-2143
EdiroalBoard
EDITOR-IN-CHIEF
FOUNDING
SENIOREDIIOR
MosesO. Tad6
[4ar9nS Ray
Department
of Chernc€l Engrneering
Clrl n UnversityofTechnology
GPOBoxU1987Perth6845
Depaihentof Chernc€l Engrneering
of Technology
C!i( n LJnvercrty
GPOBorU1987Perth6845
Phone(08)92667702
Fax:(08)9266-2681
eouau
EmailM O Tade@curun
EDITOR
HongMeiYao
Engineenng
oepartmeni
of Chemical
CLrrtnUnversityofTechnology
GPOBoxU1987Peirh6845
Department
of Cherncal Engineenng
ofTechnology
Cudn Universrty
GPOBoxU1987Pedh6845
Phone(08)9266-3677
Fax (08)9266-2681
Phone(08)92663677
Fax (08)9266-2681
n ed! au
Emarl:
H Yao@cud
EmarlJ an Lu@c!rtineduau
ASSOCIATE
EDITORS
AliAbbas
Or AngeloBasile
ng
Enginee
SchoolofChemicaandBiological
TheUnrvercty
oi Sydney
Sydney
Depadment
of colod chemistry
lvlaxPlanckInslitule
ofColloidsandInterfaces
Gemany
Technoogy
Institute
of IVembEne
Research
Councrl
ItalianNational
Depaftment
of MechancalandSystemEngneering
Gfaduate
Schooof Engrneering
Divisonof Ene€yandEnvironrnent
Unrvelsity
of Hyogo
H met 672-2201
Japan
MohdazlanBin Hu$ain
Engrneer
ng
Department
ot Chemical
Facuty of Engineenng
M, MasuclK. Khan
I Technology
Schooof Engineeang
Unvercrty
CeniralOueensland
Rockhampton
Old4702
KualaLumpur50603
Australia
Malaysia
Lamonier
Jean-Frangois
shihJung Liu
Department
of Chemistry
andTechnologies
University
of Lille,Sciences
& Deanof GeneralAffairs
Mechanical
Engineering
259
changGungUniversity
France
Wen-Hwa1stRoad
Tao-Yuan
333
Taiwan
ZoltanK Nagy
JunwangTang
Engineering
School
of Chemical
Engineering
Department
of Chemical
Purdueuniversity
CollegeLondon
University
UK
WestLafayette
USA
Yuchun Tian
Xu
Ming-Hou
Engineering
andComputer
Science
SchoolofElectrical
of CoalCombustion
StateKeyLaboratory
of Science& Technology
Huazhong
University
University
ofTechnology
Queensland
Brisbane
QLD4001
Wuhan,Hubei430074
Australia
P.R.China
JohnZhu
Engineering
Schoolof Chemical
University
of Queensland
4072QLD
Brisbane
Australia
BOARD
EDITORIAL
ADVISORY
Wan-Qin
Jin
Jing-HaiLi
Collegeof Chemistry
andChemicalEngineering
Nanjing
NanjingUniversity
of Technology,
Engineering
of Processing
Director,Institute
ChineseAcademyof Sciences
Vice-President,
P.R.China
China
MaxLu
Arun S. Muiumdar
ProvostandSeniorVice-President
MiningandMaterialsEngineering
TheUniversity
of Queensland
Australia
Queensland,
MccillUnaversity
Montreal,
Canada
and
Engineering
Chemicaland Biochemical
WesternUniversity
London,
Ontario,
Canada
Shantanu Roy
PeterL. Spedding
Department
of ChemicalEngineering
Department
Engineering
of Aeronautical
of Belfast
TheQueen'sUniversity
Indianlnstituteof Technology-Delhi
HauzKhas,NewDelhi'11006
lndia
Stranmallis
Road
BelfastBT9sAH
Northernlreland
UK
W (Bill)Y. Svrcek
Department
of Chemical
& Petroleum
Engineering
University
of Calgary
Calgary
Alberta
Canadaf2E 2R2
Softsensingand optimizationof pesticidewasie incinerator(pages63S41)
zhengbing
YanandXinggao
Liu
Article
firstpublished
online:15FEB20121DOI:10.1002/api.1625
Adaptivefault-tolerantcontrolbasedon hybrid redundancy(pages642-650)
Masanori
Takahashi
andTaroTakagi
Article
firstpublished
online:16 MAR2012| DOI:10.1002/apj.'1628
Adaptivefault-tolerantcontrol basedon hybridredundancy(pages542-650)
Masanori
Takahashi
andTaroTakagi
firstpublished
Article
online:16MAR2012| DOI:10.1002apj.1628
Informationsystem integrationmodel of manufacturingenterprisebased on object process methodology
and its application(pages651-559)
ShenandHongye
Su
Qinghong
10.1002/apj.1623
7 FEB20121DOI:
Article
firstpublished
online:
Application of the parallel adaptive genetic simulated annealing algorithm for the synthesis of heat
exchangernetworks(pages66(H69)
Xu andAiminAn
ChaoZhao,Qiaoling
Articlefirstpublished
online24 FEB2012| DOl.10.1oo21apj.1622
Leak detectionof gas pipelinesbasedon wigner distribution(pages670-677)
Wang
Yang,HaoYe andGuizeng
Shouchao
Zhai,FanYang,Hongying
Article
firstpublished
online:17APR2012| DOI:10.1002/apj.1629
Online estimationof glucoseand biomassconcentrationin batch fermentationprocessusing particlefilter
with constraint(pages678486)
Xinguang
Shao,BiaoHuangandFeiLiu
ZhonggaiZhao,
firstpublished
Article
online:1 MAR2012| DOI:10.1002/apj.1626
study of two-phaseflow instabilityof vertical parallelrifled tube with differentsizes at lowExperimental
massflow rate(pages687-697)
Chen
WangandTingkuan
ZhianDeng,YushanLuo,Haijun
'10.1002/apj.619
firstpublished
online:
20 JUL2011| DOI:
Article
Theproductionof methylestersfrom wastefrying oil by microwavemethod(pages698-704)
SevilYUcel
andDidemOzqimen
lsaRahmanlar,
firstpublished
27 JUL2011I DOI:10.1002/apj.620
Article
online:
Deep catalyticoxidationof benzene,toluene,ethyl acetateover Pd/SBA-iscatalyst:reactionbehaviorsand
kinetics(pages705-715)
Hao
MaandZhengping
Dou,Chunyan
Zhang,PengLi,Baojuan
ChaHe,LinYue,Xinyan
621
firstpublished
online:
30AUG2011| DOI:10.1002/apj
Article
Effect of pre-oxidation of Fe.At on its corrosion resistance in sulfur and chlorine contaminated
syngas(pages716-725)
andSunilD.Sharma
D. Dolan,KeithG. McLennan
Y. llyushechkin,
Michael
Aiexinder
623
firstpublished
online:16AUG2011| DOI:10.1002/apj
Article
The dehydrationkinetics,physicalpropertiesand nutritionalcontent of bananatexturedby instantaneous
controffedpressuredrop (pages726-732,
PutuDoddysutrisna,EmmaSavitriandKarimAllaf
Fatmawati,
Puguhsetyopratomo,
Akbarningrum
firstpublished
onlane:
23AUG2011|DOl. 10.1oo2lapi624
Article
Derivationof critical and optimaloperatingconditionsfor a semibatchreactorunder parametricuncertainty
basedon failureprobabilityindices(pages733-746)
cheorgheMariaandAncaDan
625
23 SEP2011| DOI:10.1002iapj
firstpublished
online:
Article
Preparation and characterization of polyimide and polyethersulfone blend membrane for gas
separation(pages747-754)
S.S. Madaeni,
R. Mohammadi
Nooripour
andV.Vatanpour
Artacle
firstpublished
online:
23 AUG2011| DOI:'10.1002/apj.626
Temperatufe
evaluatedby ultrasonictechniqueduringmixingproce$ (pages755-760)
Chin-Chi
Lu
ChengandChi-Huang
Article
firstpublished
online:
23 SEP2011| DOI:10.1002/apj.628
Biosorptionof ReactiveRed198from an aqueoussolutionusingAcalyphaindtca(pages761-768)
N.Praveena,
P.Saravanan,
M. Dharmendira
Kumar,N. Nagendra
Gandhi
andS. Renganathan
Articlefirstpublished
online:6 SEP2011lDOl 1O1OO2/apl634
Biomasscharas a fuel for internalcombustionengines(pages76S776)
GaryK EllemandCaraJ Mulligan
Article
firstpublished
online:18NOV2011| DOI:10.1002/apj.636
Analysis of operatlon conditions for a piloi-scalesupercriticalCO,extraction of diterpenoidtrcm Pteds
semipinnataL. (pages777-782\
Yingnian
Lu,Baozhang
Zhu,Kefeng
Wu,Zhanping
Gou,Li Li,George
G Chen,LiaoCuiandNianciLiang
Article
firstpublished
23 SEP2011| DOI:10.1002/apj.638
online:
Parameterestimationof induatrialPETreactorusing multi-obiectivekerneldensityestimationof distribution
algorithm(pages783-794)
NaLuoandFengQian
Article
firstpublashed
online:18 NOV2011| DOI:10.1002/apj.646
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERINC
Asia-Pac.J. Chem.Enp. 2Ol2:7.126-732
Published
online23 AuEust20ll In wilev online Librarv
(wileyonlinelibrary.com;
DOI: | 0. loozapj.624
Research
article
Thedehydrationkinetics,physicalpropertiesand nutritional
contentof bananatextured by instantaneouscontrolled
pressuredropt
puguhSetyopratomo,l
Fatmawati,lPutuDoddy Sutrisna,tEmmaSavitriland KarimAllaf)
" Akbarningrum
l ChemicatEngineeringDepartment,EngineeingFacutty,l|niversity of Surabaya.RayaKalirungkut,Surabaya,lndonesia,60292
2LaboratoryMasteringTechnologyfor Agrolndustry, Univesity of La RochelleLa Rachelle,France
l JuLy2o11
I .luly201l: Accepted
R?Leived
20Januar!2011:Revised
controlledpressuredrop is used to modify texture of bananaslices,which was
ABSTRACT: Texturing by instantaneous
liour.
Texturing step is insertedbetweeninitial and final hot air drying steps'The
of
banana
aimedto improve properties
aim of this researchis to investigate the effect of the texfuring on the dehydration kinetjc, physjcal properties and nutritional
of banana.Someimpactsof the texturinghavebeenidentified.The resullsofthis work showedthat the texturcharacieristic
ing increasedthe effective moisture diflusivity and the water bolding capacity,but reducedthe oil holding capacityof
banana.This work also showedthat the bananatexturinginhibitedthe fansformationof bananastarchto reductionof sugar
that might be attributablero enzymedeactivationduring the texturingprocess.O 201I Curtin Universityof Technologyand
JohnWiley & Sons,Ltd.
KEYWORDS: bananaieffectivediffusivity; oil holding capacity;water holding capacity:nut tion
INTRODUCTION
Banana flour is produced from fresh banana fruit
through dehydration(drying) process.Basically, the
dehydrationprocessis the removal of waler from the
bananafruit to a certainlevel at which microbial spoilage is avoided.In Indonesia,the dehydrationmethod
mostly used to produce bananaflour is sun drying.
Becausethismethodneedsmuch time exposure,significantdeteriorationwill occurduring the drying process,
which canresultin very low quality of the bananaflour
product.In this work, a new processof texturing by
instantaneouscontrol pressuredrop, called the d6etente
instantaneecontrolde(DIC), was inffoducedbetween
initial and final hot air drying. The purposeof the texturing stepis to modi! the material texture to improve the
productquality including the product physicalproperties.
TheDIC technologywasinitially developedby Allaf
et al., since 1988, in the University of La Rochelle,
pressuredrop to
France.lt{l It applied instantaneous
modify the textureof the materialand intensify functional behaviour.The DIC treatmentusually startsby
creating a vacuum condition, followed by injecting
*Conespondenceto: Puguh Setyopratomo,ChemicalEngineering
Departmenr,SurabayaUnivenity. Jl. Raya Kalirungkul. Surabaya
E-mail:[email protected]
60292,Indonesia.
iRevised from paper presented at the Chemeca 2OlO, 26-29
Adelaide,Australia.
September,
O 201I Curtin Universityof Technologyand John wiley & Sons,Ltd.
Curtin Unive$ity is a trademarl of Curtin Univenity of T€cbDology
steamto the material,which keepscontactfor several
seconds,and then proceedsto apply suddenpressure
drop toward vacuum (about 5kPa with a rate higher
than 0.5MPa/s). This treatmentis also categorisedas
shorttime (HTST ) process.By suda high temperanrre
denly droppingpressure,rapid auto vaporisationof the
moisturefrom the materialwill occur,the materialwill
swell and lead to texture change, which results in
higher porosity.t5lIt increasesthe materialporosityas
well as the specilic surface area and reducesthe diffusion resistanceof moistureduring the linal dehydration
treatmentalsoinduces
steD.Sucha thermo-mechanical
miirobiological deconiamination.t6l
This researchwas aimed to apply the DIC technology in the productionof bananaflour' The variation
of the processvariables,i.e. steampressure/temperature and time of treatmentin DIC reactor,will be studied in accordancewith the kinetics of dehydration,
the physical properties,which include water and oil
holding capacityand the nutritionalcharacteristics
MATERIALSAND METHODS
Raw material
Freshlyharvestedb?naiafntit(Musa sp)were purchased
After peeling.the
locallyand usedin all experiments.
> l6 z 2 mmJ.
l6
o[
in(opieces
were
cut
bananafruir
/
f
.lsia-pacincJournal of ChemicalEngine€ring
Dehydration method
The bananapieceswere subjectedto a streamof hot air
at 50"C in a convectivehot air dryer (MemmertUFE
600, Schwabach,Germany) The banana pieces were
dried until the residualmoisturecontentof about207o
(wet basis). This condition was maintained before
DIC treatment.The samehot air dryer and conditions
wereusedfor initialas well as for finaldehydration.
TheDlc reactor
The DIC reactoris shown schematicallyin Fig. l. The
reactorconsistedof four major components,i.e' (a) the
'm'volume), wheresamprocessing
vessel(1.5 x 10
ples were placedand treated,(b) the vacuum system,
which consistedmainly of a vacuum tank with a
volume 60-fold greaterthan the processingvessel,(c)
the adequate vacuum pump, and (d) the pressuredropping system,which is a pneumaticvalve, separated
by the processingvesselfrom the vacuumtank and could
be operatedafter a high steam pressuretreatment' ard
if required, before the injection of steam to establish
an initial vacuumin the processingvessel.
Theexperimentalprocedure
The generalexperimentalprotocol is detailedin Fig. 2.
After preparingthe raw food material, an initial partial
dehydration.was carried out. This pre-reatment is
required before the DIC processing.The food material
was then treatedin the processingvesselin which a
vacuumof 5 kPa was establishedby a brief connection
to the vacuum tank [Fig. 3(b)] The initial vacuum
ffeatment facilitated the diffusion of steam into the
sample. Consequently,the time necessaryfor the
Pt|umdc $tdlrn
Ploc!aalm
Vaald
PnaauraOro!
Vta|rlm Pqng
AkCq oalor
PorSh
Cilt!l
gb.m lolh.
Claldamatr
gdrrab.
(a)treatment
of theDICreactor:
diagram
Figurs1. Schematic
jacket;(b)vacuumiankwithcoolingliquid
heating
veaselwith
valve.
jacket;(c)vacuumpump;(d)instantpressure-drop
O 201I Curtin Universityof Technologyand John wiley & Sons'Ltd.
TECHNOLOGY
FOODPROCESS
.
was reduced.
sampleto reachthe steamtemperature
Saturatedsteamwas subsequentlyintroducedinto the
processingvesselat a fixed pressurelevel [Fig 3(c)]
and maintainedfor a predeterminedtime [Fig. 3(d)].
This step was followed by a sudden pressuredrop
lFig. 3(e)1.The rapid pressuredrop insidethe processing vessel induced a rapid cooling of the sample,
which oassedin lessthan I s from 100-144"C(depending or the steampressureconditions)to about 30"C.
The treafnent was ended by contacting the sampleto
the atmospheric pressure [Fig. 3(f and g)]. As the
atmosphericair injection occurredunder vacuumcondition, the air expansiondecreasedthe feated food
temperaturefurther.
The equilibriumafter the pressuredrop dependedon
the operatingconditions:the higher the steampressure
level, the higher the equilibrium pressure.The steam
generated
by flashvaporisationafterthe decompression
producedmicrotexturing,which wascloselylinked to a
complex processof micro-alveolation.This process
depended on the difference in temperature between
the two thermodynamicequilibrium states,beforeand
After treatment,the samplewas
after decompression.
in
air-driedat 50 "C convectivehot air dryer to around
7Vo(w. b) moisturecontent.The dried bananapieces
were then ground using a commercialgrinder (Philips
Grinder,Philips,Ansterdam, The Netherlands)to pass
'C in sealedplastic
a 200 mesh sieve and storedat 25
containersprior to further analyses.
FUNDAMENTALS
There are four transfer mechanisms,which usually
interveneduring the drying process;they are as follows: l) Heattransferfrom outsidetowardsthe product
surfacei the energy can be generally brought by contact, convectionor radiation,2) Heat Oansferwithin
the product;the energy is transmittedby conduction,
3) Water transferwithin the product; it is caried out
eitherin liquid (by variousprocessincludingcapillarity
andmoleculardiffusivity; the driving forceis the gradi
ent of water content)and/orvapourphase(he driving
force is the gradientof the partial pressureof vapour)'
4) Vapour transport from the surface towa.rdsoutside.
Energy exchangeto the product surfaceresult in constant
rare&ying periid andproceedin very shorttime.ttl Then,
especiallyfor biornaterials,during almost overall drying process,the water ffansferlakes place within the
producrthat resultsin falling rate of drying.
By assumingthat extemal heat and masstransters
do not limit the overall rate operation,and that there
are adequateair flow temperatureand velocity, only
internaltransfersare consideredas controllingthe processes.Mounir and Allaf assumedthat, when mass
transferis much slower than conductiveheat transf'er
within the product, the drying kinetics is confolled
Asia'Pac.J. Chem.Ene.2Ol2,7i 12G132
DOI: 10.1002/apj
728
Asia.PacificJournal of ChemicalEngide€ring X&lW
P. SETYOPRATOMO
flAL
FREgr 8AN{'IA FRUI P..lhe .l|d Cun|ne
Pr*o,trn! upto 120!a
rEirlo.r cor .rr ({ b)
i-----------,
Porrtbl. Slep :
i
Figure2. Schematic
diagramof globalprocessing.
d-H..lit
lir.
-.'
tf-t
#,oo.s I
:
? 120
o. g
!90
.,
".4
o.r E
at
€60
6
Time (s)
history:Paand
Figure3. DICtemperature
andpressure
andtemperature
respectrvely
IA arethe steampressure
intheprocessing
vessel,
Pvthevacuum
tankpressure,
Ip
prestemperature
of product:(a)sampleat atmospheric
(c)saturated
sure;(b)initialvacuum;
steaminjection
to
(d) constanttemperature
reachthe selectedpressure;
(e) abrupt
corresponding
to saturatedsteampressure;
pressure
drop towardsvacuum;(f and g) releasing
to
pressure.
theatmosoheric
by masstransporlof waterwilhin the granule:this is
the caseof numerousbiopolymers.ror
The processis
then describedby a first stageof superficialinteraction
followed by a diffusion Fick's-typelaw within the
material:Allafs formulationis generallyused:r"l
O 2011 Cunin Universityof Technologyand John wiley & Sons,tud.
- v'"): o.xgraoff
where:
apparentdensity of water in the materiql (kg m-3)
p^ apparentdensityof dry material(kg m'')
v. absolutevelocity of water flow within the porous
medium(m s-').
r).
v- absolutevelocity of solid medium (m s
D.r effectivediffusivity of waterwithin the solid medt).
ium (m2s
Mounir andAllaf assumedneglectingeffectsofpossible shrinkage,and with the hypothesisof constant
effective diffusivity during drying, Fick's secondlaw
becomes
for l-D:r'r
op*: f^ a'p"l
a
l"'n 64: t
WhereL" is the thicknessof the material(m). At the
temperatureand moisturecontentrangesstudiedin the
presentstageof the researchwork, drying processwas
considered as having insignificant impact on the
bananastructurebecauseof the absenceof shrinkage;
the effectivediffusivity D"ff w?S assumedto be constant. Different mathematical solutions have been
Asia-Pac.J. Chem.Eng. 2012;7:126 732
DOI: 10.IOorapj
X
Asia.Pacific Journal of Chemical Engineering
.
on theinitialand
depending
proposed
for rhisequarion.
we
canadoptthe
study.
in
our
conditions:r''r
boundary
solutiongivenby Crank.accordingto the geometryol'
the solid matrix:lr'l by expressingthe amountX of
waterin the solid, Eqn (2) becomes:
MR::;
-
,1o-,\e
:
lalexp(-qlr)
(3)
WhereMR is moistureratio, X is the water content
dry basis at t, &, is the amount of X at equilibrium
(ttoo) andXo the valueofX at t = 0. For a slabgeometry form, Eqn (3) becomes:
'
/
'?n+
lt2r2D"rrl\
\ , t R -1 i - - l - - - - - - - . * 'p [ - * ' , ' , 4 L 6 " ; t + r
n zf i t 2 n + t ) ' \
/
WhereD.6iis theeffectivediffusivity ( m2ls1.For long
drying period.Eqn (4) can.befunher simplifiedto only
''r
the tirst term of series.r'' Thus Eqn (4) could be
in linear logarithmicform as follows:
expressed
nzD',rt
I
lnMR' lnnrlZ-
Water and oil-holding
FOODPROCESSTECHNOLOGY
'729
Experimental design and statistical analysis
Interaction effect betwen the design variables was ana{RSM) A twosurfacemethodology
lvsedby response
was used.
design
rotable
variabli centralcomposite
including
13
experiments
ai
least
needs
design
This
four-repetitionruns at the centre point. The experiments were run in random to minimise the effectsof
unexpected variability in the observed responses
becauseof extraneousfactors. For each factor, the
experimentalrange and the central point were based-on
TableI lists
theresultsofother preliminaryexperiments.
the
codedand
their
symbol,
variables,
the independent
the influto
observe
was
objective
The
realfactorlevel.
pressure/
i.e.
sleam
variables.
process
the
of
ence
temDeratureand time of teatment in DIC reactoron
the dependentresponses,which consistedof banana
flour physical propenies,including WHC and OHC'
The processingpressure((7) and the tleatmenttlme
({2) were set as the design variables.The dependent
variables (referred to as responses),4, which were
exoerimentally measured,were assumedto be affected
variables