Microwave drying characteristics of banana flesh

H'ng, Sin Ying (2018) Microwave drying characteristics of banana flesh. [Project Paper] (Submitted)

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Abstract

Banana is the low cost of agricultural product with high sugar content and nutritional value. However, the quality of banana deteriorates rapidly after harvesting. Therefore, the microwave drying method is introduced. The purpose of this project is to investigate the effect of different microwave power levels on the drying rate curve of banana flesh, develop the drying rate curve of banana flesh dried by microwave heating and compare the physical properties of fried banana chip and microwave dried banana chip. Musa acuminate Colla (AA Group) 'Lakatan' banana slices with 3 mm thickness were dried using microwave at three power levels of 100, 440 and 1000 W. The time required to dry banana flesh at 100, 440 and 1000 W was 30, 7 and 4 min, respectively. The results showed that drying time decreased as microwave power increased. Drying curves obtained from the data were fitted with three different mathematical models for evaluating a suitable thin layer drying model. The page model satisfactorily represented the drying characteristics of banana flesh. Moisture diffusivity obtained varied from 1.080 x 10-6 to 1.572 x 10-6 m2/s at different power and the activation energy was found to be 10.15 W/g. The results showed that the fiying method had higher moisture content than microwave drying method. The hardness of banana sample dried by microwave at a power level of 440W was the highest ( 1287 .26 g). In terms of colour, fried banana had a browner, duller colour than microwave dried banana. For sensory evaluation, dried banana chips using microwave at a power level of 440W were the most preferable. It can be concluded microwave dried banana chips showed better results than fried banana chips in terms of crispness, colour and sensory evaluation.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	27 Oct 2023 07:55
Last Modified:	27 Oct 2023 07:55
URI:	http://psaspb.upm.edu.my/id/eprint/1591

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