Solar drying of 'Prata' bananas

Autor: Álvaro Gustavo Ferreira da SILVA, Renata Ranielly Pedroza CRUZ, Wennia Gomes MOREIRA, Maria Angelica Freitas PEREIRA, Adriano Sant'Ana SILVA, Franciscleudo Bezerra da COSTA, Ana Marinho do NASCIMENTO, Pahlevi Augusto de SOUZA, André Luiz dos Santos TIMOTEO, Wellington Souto RIBEIRO

Publikováno v: Food Science and Technology, Volume: 42, Article number: e75021, Published: 14 MAR 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

The banana is one of the most consumed fruits in the world, but it has little shelf life due to its high water activity. Drying is able to increase shelf life and pre-treatments can optimize the process. The objective was to study the solar drying ki

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100965&lng=en&tlng=en