Effect of Hot-Air Drying Process on Properties of Dried Ripe Bananas and Pumpkins

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Withu Choosri
Porntip Wiriyawattana
Phanlert Promsakha na Sakon Nakhon
Touchpong Choosri


The aims of this work were to study the effect of air temperature and velocity on the drying rate, physicochemical properties and sensory properties of dried ripe bananas and dried pumpkins. The drying process was performed at air temperature of 50, 60 and 70oC and air velocity of 1.0, 1.5 and 2.0 m/s. The results revealed that the drying rate was increased with increasing air temperature and air velocity for both ripe bananas and pumpkins. Moreover, the maximum force of dried ripe bananas had a decreasing trend when the air temperature was increased. Nevertheless, the maximum force of pumpkins was not different between drying conditions. The porosity of dried ripe bananas and pumpkin was increased with increasing air temperature. For total color difference (∆E*) of dried ripe bananas and pumpkins, it was found that the lowest ∆E* was obtained from the drying conditions at 70oC air temperature and 2.0 m/s air velocity. In addition, the highest overall liking score of dried bananas and pumpkins was achieved from the drying conditions at 70oC air temperature and 2.0 m/s air velocity.


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Choosri, W., Wiriyawattana, P., Promsakha na Sakon Nakhon, P., & Choosri, T. (2020). Effect of Hot-Air Drying Process on Properties of Dried Ripe Bananas and Pumpkins. Journal of Food Technology, Siam University, 15(1), 37-52. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/202259
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