Abrahão Fernanda Rezende, Gomes Corrêa Jefferson Luiz, Sousa Arlley de Brito Magalhães, Silveira Paula Giarolla, Nepomuceno da Cunha Renata
Department of Food Science, Federal University of Lavras, 37.200-900 Lavras, MG, Brazil.
Laboratory of Chemical Engineering, University Center of Patos de Minas, 38.702-054 Patos de Minas, MG, Brazil.
Food Technol Biotechnol. 2024 Sep;62(3):384-396. doi: 10.17113/ftb.62.03.24.8409.
There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.
The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.
All mathematical models used to describe the drying process showed a good fit with high R values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient ( ) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.
The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.
人们对具有更高营养价值和更长保质期的食品的兴趣与日俱增。本研究探讨了红外技术在香蕉片干燥中的应用，通过将水分含量和水分活度降至最低来提高其稳定性和品质。
干燥实验在70°C的温度下进行，采用以下预处理方法：超声辅助（UA）在水中浸泡20分钟和30分钟、渗透脱水（OD）以及超声辅助渗透脱水（UAOD）20分钟、30分钟和40分钟。渗透过程包括将样品浸入异麦芽酮糖醇溶液（40.0克/100克去离子水）中60分钟。
所有用于描述干燥过程的数学模型均显示出良好的拟合度，相关系数R值较高（>0.98），相对平均误差E（%）、误差平方和以及均方根误差的值较低。对于预先经过20分钟和30分钟超声处理的样品，菲克扩散系数（ ）更高。超声处理使干燥时间缩短，平均时间最多减少29%。OD在缩短干燥时间方面效果不佳，导致样品干燥速率较低。经超声处理的样品各向同性收缩较小，颜色参数更佳。渗透过程使样品具有更强的复水能力。
通过渗透预处理实现了在香蕉片中浸渍低血糖指数的碳水化合物，从而得到一种具有诱人营养特性的新型食品。这一进展不仅是功能性食品开发中的重要一步，也是加工技术方面的一项重大创新。OD与红外干燥相结合，红外干燥以其卓越的干燥速率、高传热系数和能源效率而闻名。这些有前景的技术协同作用不仅缩短了加工时间，还确保了食品更均匀的脱水，使最终产品不仅能保持而且能优化其营养价值。这些进展提供了创新解决方案，既能提高食品质量，又能通过超声和红外处理等低能耗技术将环境影响降至最低。
