香蕉干燥方法及研究进展

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2023-09-27 DOI:10.1080/87559129.2023.2262030
Sidonia Martínez, Andreina Roman-Chipantiza, Asma Boubertakh, Javier Carballo
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引用次数: 0

摘要

香蕉是全球最重要的农作物之一。它含有多种有价值的化合物,并具有有趣的功能特性。此外,从收集到消费过程中产生了许多副产品和废物。香蕉因其高含水量而极易腐烂,适当的收获后技术和农业工程将延长其保质期。干燥是一种重要的、应用广泛的食品加工方法。此外,干燥还可以促进产品增值的发展。香蕉干的质量很大程度上取决于干燥的方法和条件。传统上,香蕉是晒干或热风干的。然而,这些方法通常是缓慢的过程,所获得的产品质量差,因此开发了其他替代干燥技术。本文综述了传统干燥技术和新型干燥前处理方法。混合干燥技术最大限度地减少了干燥对香蕉品质的不良影响,提高了干燥效率,提供了优质的产品。关键词:香蕉干燥方法预处理混合干燥技术漂白真空干燥披露声明作者未报告潜在利益冲突。作者的贡献。Martínez:概念,方法,调查,写作-原创,写作-审查和编辑;J. Carballo:构思、监督、写作-评审与编辑;A. J. Román:调查,写作-原稿,A. Boubertakh:调查,写作-原稿附加信息资金本研究未获得外部资助
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Banana Drying: A Review on Methods and Advances
ABSTRACTBanana is one of the most important crops produced globally. It contains a wide variety of valuable compounds and has interesting functional properties. Moreover, many by-products and wastes are generated from its collection to its consumption. Bananas are highly perishable due to their high moisture content and an appropriate post-harvest technology and agricultural engineering would prolong its shelf life. Drying is an important and the widely used method of food processing. In addition, drying can also promote the development of value-added products. The quality of dried banana is highly dependent upon the drying method and conditions. Conventionally, bananas are sun- or hot-air-dried. However, these methods are often slow processes and the products obtained have poor quality, so other alternate drying technologies have been developed. This review focuses upon conventional and new drying technologies and pre-treatment methods. The hybrid drying techniques minimize the undesirable effects of drying on banana quality, improve the drying efficiency and provide superior quality products.KEYWORDS: Bananadrying methodspre-treatmenthybrid drying technologiesblanchingvacuum drying Disclosure statementNo potential conflict of interest was reported by the author(s).Author contributionsS. Martínez: Conceptualization, Methodology, Investigation, Writing – original, Writing – review & editing; J. Carballo: Conceptualization, Supervision, Writing – review & editing; A. J. Román: Investigation, Writing – original draft, A. Boubertakh: Investigation, Writing – original draftAdditional informationFundingThis research received no external funding
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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