Thumbnail
Access Restriction
Open

Author Pestaño, Lola Domnina B. ♦ Puri, Sean Danielle D. ♦ Bautista, John Paul T. ♦ Leguiab, Reizl Jr. H.
Source Directory of Open Access Journals (DOAJ)
Content type Text
Publisher EDP Sciences
File Format PDF
Date Created 2018-03-15
Copyright Year ©2018
Language English ♦ French
Subject Domain (in LCC) TA1-2040
Subject Keyword Engineering (General) ♦ Technology ♦ Civil engineering (General)
Abstract Banana is one of the top produced crops in the Philippines, and among its cultivars is the Musa balbasiana, commonly known as saba. Due to its high moisture content, saba is perishable and one of the methods to increase its shelf-life is drying. The shelf life of saba can be extended up to six months when dried to 12% moisture content. The research focuses on the effect of banana maturity and choses a mathematical model which will best fit its drying kinetics. The banana samples, the unripe and ripe saba, were bone-dried without pre-treatment using a hot-air tray drier. To produce repeatable data, three trials were done for temperatures 40°C, 50°C and 60°C. Among the three mathematical models used in the study, the treated data for both unripe and ripe saba best fit the Laplace Transform Model. Using Lagrange interpolation, the time per trial was computed; unripe saba dried at 50°C achieved the ideal moisture content in an average time of 87.5574 minutes for the three trials while that of ripe saba dried at 40°C achieved the same moisture content in an average time of 88.8619 minutes for the three trials. With the increase in temperature, the discoloration decreased indicating an enzymatic character ofbrowning.
ISSN 2261236X
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study
Learning Resource Type Article
Publisher Date 2018-01-01
e-ISSN 2261236X
Journal MATEC Web of Conferences
Volume Number 156
Starting Page 02004


Source: Directory of Open Access Journals (DOAJ)