Abstract
The study was concerned with determining the drying kinetics and sorption behavior of two varieties ripe banana of Bangladesh namely, Sagor and Sabri. The fresh ripe banana collected from the local market were sliced into three different thicknesses (4 mm, 6 mm and 8 mm) and dried at 45°C, 55°C and 65°C in a cabinet dryer. The result showed that the drying rate increases with the increase in temperature and decreases with the increase in slice thickness. The sorption properties of dried banana were studied over a wide range of water activity (0.11-0.93). The BET and GAB models were fitted to the sorption data. It was found that both varieties gave sigmoid (type II) shape isotherm and GAB equation gave the much higher value of monolayer moisture content compared to BET equation. The chemical compositions of fresh and dried banana were determined. The dried products gave substantially higher solid content as well as protein, ash and carbohydrate.
 SAARC J. Agri., 16(2): 181-193 (2018)
Highlights
Banana (Musa sapientumL.) is an important fruit crop in Bangladesh
It was found that both varieties gave sigmoid shape isotherm and GAB equation gave the much higher value of monolayer moisture content compared to BET equation
The study was conducted to determine the effects of thickness and temperature on drying rate of ripe bananas (Sagor and Sabri varities) during mechanical drying
Summary
Banana (Musa sapientumL.) is an important fruit crop in Bangladesh. There are only two genera, viz. Enste and Musa with about 50 species in this family (Azam et al.,2010). Sagor (AAA genome) and Sabri (AAB genome) is the most popular dessert banana and widely grown in the north and western areas in Bangladesh (Islam and Hoque, 2004). Bangladesh ranks 14th among the top 20 banana producing countries in the world and this country are producing nearly 1.00 million tons of bananas annually (Hossain, 2014). Banana represents 20% of all fruit crops and only fruit available year round in Bangladesh (BBS, 2014)
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