Effects of Microwave Blanching Time and Puffing Temperature on Drying Time and Qualities of Crisp Banana
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Abstract
Use of a high temperature and a short time for puffing could be produced a puffed banana, however, the high temperature during puffing promoted an intensive brown color on the puffed banana. Microwave blanching is a new pretreatment method for improving color quality of dried products. Therefore, the objective of this work was to study effects of microwave blanching time and puffing temperature on the drying time and qualities of puffed Namwa-banana chips. The 2.5 mm banana slices were blanched by microwave power at 600 W for 1 and 2 min, and dried by hot air at 90 °C After that the samples were puffed by hot air at 150 - 190 °C for 2 min, and dried by HA again until the initial moisture contents reached 4% dry basis. The qualities of dried banana chips were analyzed. The results showed that microwave blanching could reduce browning color of puffed banana. However, the microwave blanching provided lower volume ratio and harder texture of puffed banana. Increasing blanching time did not significantly affect the dried products. Higher puffing temperature of dried banana chips gave more browning color and lower value of hardness. Lower level of puffing temperature and microwave blanching pretreatment led to longer drying time.
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References
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