Author/Authors :
Mehta, Jigesh Mass Transfer Laboratory - Chemical Engineering Department - School of Engineering - P P Savani University, India , Panwar, Deepak Singh Mass Transfer Laboratory - Chemical Engineering Department - School of Engineering - P P Savani University, India , Ghardesia, Smit Mass Transfer Laboratory - Chemical Engineering Department - School of Engineering - P P Savani University, India , Chauhan, Atik Mass Transfer Laboratory - Chemical Engineering Department - School of Engineering - P P Savani University, India , Atodariya, Virajsinh V Mass Transfer Laboratory - Chemical Engineering Department - School of Engineering - P P Savani University, India , Banerjee, Bannishikha Computer Engineering Department - School of Engineering - P P Savani University, India , Metre, Anand Department of Chemical Engineering - G H Patel College of Engineering & Technology - Vallabh Vidyanagar, India , Bhakhar, Mathurkumar S Department of Chemical Engineering - G H Patel College of Engineering & Technology - Vallabh Vidyanagar, India
Abstract :
Objective:
Three different varieties of banana namely Dwarf Cavendish (Ankleshwar region), Lacatan (Valia region) and Harichal (Bharuch region) were collected from the south Gujarat region, India to check the drying parameters. A pilot scale natural draft tray dryer was used for the drying experimental work.
Methods:
The performance of all the varieties of banana were verified with and without blanching operation. Change in colour, texture, shrinkage and appearance were studied. Blanching has a remarkable effect on the appearance and shrinkage of the banana samples.
Results:
On the other side, temperature does not show any significant effect on the shrinkage. For the Lacatan and Harichal banana samples, shrinkage was found to be very less at 60 º C and 70 º C, while for Dwarf Cavendish sample, shrinkage was found more effective at all varying temperature ranges.
Conclusion:
Appearance, colour and texture of Dwarf Cavendish and Harichal were found to be significant at 70 º C and 80 º C, while for Lacatan, no such acceptable changes were observed. Overall, blanching was found to be effective in improving the appearance and colour of all varieties of banana.
Keywords :
Natural draft drying , Banana , Shrinkage , Blanching , Lacatan , Dwarf cavendish
