The Dehydration kinetics Abstracts 2012

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shihJung Liu

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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:puguh-sprm@yahoo.com
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