Brazilian Journal of Chemical Engineering · 2005 · 15 citations · 8 references
AgricultureFood ScienceHorticultural SciencesFood ProcessingFruit ScienceSensory EvaluationFood DryingFruit DehydrationFruit QualityFruit Quality EvaluationFruit TextureMoisture AnalysisBanana ProductionDrying-induced Texture ChangesFruit Texture AnalysisInitial Water ContentInstrumental Texture MeasurementLewis ModelMoisture ContentTexture Changes During Drying
The effect of the high temperature and short time (HTST) drying stage was combined with an air drying process to produce crispness in bananas. The fruit was dehydrated in an air drier for five minutes at 70°C and then immediately set at a HTST stage (130, 140, 150°C and 9, 12, 15 minutes) and then at 70°C until water activity (a w) was around 0.300. Crispness was evaluated as a function of water activity, using sensory and texture analyses. Drying kinetics was evaluated using the empirical Lewis model. Crispy banana was obtained at 140°C-12min and 150°C-15min in the HTST stage, with a w = 0.345 and a w = 0.363, respectively. Analysis of the k parameter (Lewis model) suggests that the initial moisture content of the samples effects this parameter, overcoming the HTST effect. Results showed a relationship between sensory crispness, instrumental texture and the HTST stage.
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Alina S. Szczesniak · Food Quality and Preference · 2002 · 1.6K citations
The quantification of crispness
Julian F. V. Vincent · Journal of the Science of Food and Agriculture · 1998 · 180 citations