https://doi.org/10.17113/ftb.62.03.24.8409

Supplement

Effect of Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices

Fernanda Rezende Abrahão^1*, Jefferson Luiz Gomes Corrêa¹, Arlley de Brito Magalhães Sousa², Paula Giarolla Silveira¹ and Renata Nepomuceno da Cunha²

¹Department of Food Science, Federal University of Lavras, 37.200-900 Lavras, MG, Brazil

²Laboratory of Chemical Engineering, University Center of Patos de Minas, 38.702-054 Patos de Minas, MG, Brazil

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 18 October 2023

Accepted: 26 August 2024

Keywords:

drying kinetics; mathematical modeling; food enrichment; isomaltulose; water loss

Summary:

Research background. There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.

Experimental approach. The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.

Results and conclusions. All mathematical models used to describe the drying process showed a good fit with high R² values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick’s diffusion coefficient (D_eff) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.

Novelty and scientific contribution. The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.