Journal of Food, Agriculture and Environment

Effects of far infrared-assisted heat pump drying on drying characteristics, water status, total phenols and antioxidant properties of banana (Musa sapientum L.) slices

Author(s):

Jin Yue ¹, Xiaoyong Song ³, Yun Deng ¹*, Zhenmin Liu ², Yuanrong Zheng ², Yanyun Zhao ¹

Recieved Date: 2013-05-18, Accepted Date: 2013-10-26

Abstract:

In order to evaluate the effect of far infrared-assisted heat pump drying on drying characteristics, water status, total phenols and antioxidant properties of banana (Musa sapientum L.) slices, samples were dried in a heat pump (HP) dryer alone or combining with far-infrared radiation (FIR) with the power of 500 and 1000 W, at 40°C and 0.8 m/s air velocity. The specific moisture extraction rate (SMER), the relaxation time (T₂), total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities, ferric reducing antioxidant power (FRAP), moisture, texture and color were examined. HP+FIR improved SMER and moisture diffusivity, shorten drying time compared with HP alone, and the moisture removal rate increased with an increase in the power supplied to the FIR rods. The T₂ of NMR spectrum presented five peaks indicating five different species (T₂^A, T₂^B, T₂^C, T₂^D and T₂^E) distributed in the banana tissue. The T₂ obviously decreased after drying, and the peak of components with T₂^E and T₂^D disappeared. FIR increased the peak area percent of T₂^A, and reduced those of T₂^B and T₂^C. Drying caused significant losses in TPC, DPPH and FRAP compared to fresh bananas. HP alone-dried samples showed significantly lower hardness and crispness values than combination of FIR with HP-treated ones. No significant differences in firmness were found between HP+5FIR and HP+10FIR treatments. All dried banana slices presented lower lightness but higher redness and yellowness than raw ones. The TPC, DPPH, FRAP, lightness and crispness values increased with an increase of FIR power compared with HP alone. These results showed that HP+FIR can improve drying efficiency, alleviate losses of antioxidant properties and color differences, and maintain stability of the dried banana slices.

Keywords:

Heat pump drying, specific moisture extraction rate, far-infrared radiation, NMR, antioxidant activities, quality, banana

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 505-510

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