期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：Banana drying curves were determined by utilizing three drying air temperatures.
The results indicated that to reduce the moisture content of the product until 23.5%
it were necessary drying times of 51, 36 and 30 hours for temperatures of 50, 60
and 70ºC, respectively. The exponential model U/Uo = exp(-kt) was adjusted for the
experimental data by means of non linear regression analysis, and a high coefficient
of linear regression was found. The water activity of the product was determined
throughout the drying process for the three tested temperatures. The correlation
between the water activity and moisture content of the product was studied, and
the sorption isotherms were determined at 25º C. It was observed that the water
activity decreased in function to the drying time and moisture content for the three
drying temperatures. The experimental data were adjusted by means of non linear
regression to the polynomial model and the following equation was obtained: U = -
1844.93 + 7293.53A
a 9515.52 Aa
2 + 4157.196A
a
3. The final adjust was satisfactory
(R2 > 0.90).
