Effect of Drying Temperature on Volatile Compounds and Physical Qualities of Banana Slices

Abstract

Bananas are very fast deterioration after harvesting and the banana production process can reducetheir losses and add value to them. Banana chips are one of the most favorite products that can beproduced by a drying method. To obtain high product quality, an appropriate drying temperature isimportant parameter. Therefore, the influences of drying temperature on the moisture diffusivity and thedried banana qualities i.e. volatile compounds (isoamyl acetate, isobutyl butanoate and butyl butyrate),shrinkage, color and texture property were studied. Banana with a maturity stage of 5 was sliced into 3mm thickness and dried at four temperatures of 70, 80, 90 and 100 oC. The experimental results showedthat the effective moisture diffusivity depended on the temperature and moisture content. The samplesdried at high temperature were less shrinkage, lower hardness and more crispness values than those driedat low temperature. However, the high temperature caused the red-brown product in particular at 100 oC.Isoamyl acetate volatile compound was found to be very sensitive to heat whilst the changes of butylbutyrate and isobutyl butanoate with the drying temperature were insignificant.

Keywords : Banana / Drying / Effective Moisture Diffusivity / Volatile Compounds