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- W2979371036 abstract "This work has aimed to determine the conditions of energy efficiency that best preserve a good nutritional and organoleptic quality of the product during drying. For this purpose, banana slices 5 mm thick were dried at temperatures of 45, 55 and 65 °C under air flow rates of 20, 24, and 28 dm3/s. The drying kinetics were corrected by taking into account the contraction. Reduced critical water content obtained varies between 0.20 and 0.30. During the constant rate drying phase, drying at 65 °C with an air flow rate of 24 dm3/s is the most energy efficient process. Nutritional Analysis shows that fat, reducing sugars and vitamin C are the most sensitive to drying with losses respectively up to 79.55%, 55.81% and 37.61%. The sensory assessment shows that the drying at 65 °C limit the enzymatic browning at the beginning of drying and allows to obtain a dry product of better organoleptic quality." @default.
- W2979371036 created "2019-10-18" @default.
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- W2979371036 date "2020-03-01" @default.
- W2979371036 modified "2023-10-06" @default.
- W2979371036 title "Effects of drying conditions on energy consumption and the nutritional and organoleptic quality of dried bananas" @default.
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- W2979371036 doi "https://doi.org/10.1016/j.jfoodeng.2019.109747" @default.
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