Asian Journal of Dairy and Food Research, volume 29 issue 1 (march 2010) : 37 - 41

DEHYDRATION BEHAVIOUR OF PLAIN AND FORTIFIED BANANA PULPS IN THE PREPARATION OF BARS

K. Prasad.

Affiliations

¹Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal – 148 106, India

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Cite article:- Prasad. K. (2024). DEHYDRATION BEHAVIOUR OF PLAIN AND FORTIFIED BANANA PULPS IN THE PREPARATION OF BARS. Asian Journal of Dairy and Food Research. 29(1): 37 - 41. doi: .

ABSTRACT

Banana and banana-SMP pulps were dehydrated in a cross flow cabinet tray drier and the
dehydration behavior was studied. The moisture loss data were used to calculate the drying rate
and the moisture ratio. The results showed that the drying of banana and banana-SMP pulps takes
place in the falling rate period and is governed by moisture diffusion. Mathematical relationships
were established between moisture ratio and drying time for the banana and banana-SMP pulps.
The incorporation of SMP in banana pulp does not affect the drying rate and drying time. The
sorption isotherm was also studied for the safe storage of bars. It was observed that the banana bars,
so obtained should be stored under 43.9 to 64.8% RH.

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

DEHYDRATION BEHAVIOUR OF PLAIN AND FORTIFIED BANANA PULPS IN THE PREPARATION OF BARS

ABSTRACT

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