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Drying 2004 Proceedings of the 14th International Drying Symposium (IDS 2004) So Paulo, Brazil, 22-25 August 2004,

, vol. C, pp. 1946-1954

DRYING OF BANANAS ASSISTED BY MICROWAVE ENERGY

Wander A. Sousa1 and Antonio Marsaioli Jr.1 1. Departamento de Engenharia de Alimentos/FEA/UNICAMP, Campinas, SP, Brazil
Key words : drying, microwaves, banana, sensory analysis ABSTRACT Whole ripe bananas of the variety nanico (Musa acuminata, subgroup Cavendish), with 3 kg water/kg dry matter, were dried to 0.16-0.23 kg water/kg dry matter, using a domestic microwave oven adapted for a bench scale drying operation. Eleven test runs were carried out with air temperatures varying in the range from 25 to 55oC and the airflow rates from 0.8 to 1.8 m3/min, whereas the average microwave power density was kept within the interval of 350 50 W/kg bananas. The drying behavior was studied after preparing curves of the reduced product moisture versus time and the drying rate and also by testing the Fick diffusion model. The dried samples were sensory evaluated by determining overall product acceptance, the purchasing intention and the degree of ideality of the color, sweetness and texture. The results showed that the microwave drying processes were well fitted to a simplified diffusion model, with the drying constant K having a value between 0.00861 and 0.01156 min-1 and the drying time varying within the range from 200 to 290 min. The drying rates were observed to decrease for all experiments as a function of decreasing product moisture content, varying from 0.0298 to 0.00248 kg water/kg dry matter. Overall consumer acceptance tests of the product showed good scores, varying between 5.46 and 7.23, for a hedonic scale from 1 to 9. The purchasing intention rates were also good, varying from 2.20 to 3.06 on a 0 to 4 scale. The color, sweetness and texture of the samples were close to the accepted ideal. INTRODUCTION Brazil is the second largest banana producer in the world, producing 6 million metric tons per year, representing 12.1% of global production. However, forty percent of the production is currently wasted every harvest season either during transport or as a result of not complying with the normal commercialization standards for fresh fruit. The amount destined for industrialization corresponds to only 2% of the net production, making products such as acidified banana puree, banana chips, juices, sweet concentrated pulp and dried bananas (Alves, 1999). Dried bananas are mostly consumed on the internal market and are generally produced by small manufacturing establishments located near the banana growing areas, although the sensory quality desired by the consumers has yet to be attained, currently

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being characterized by hardness, dark color, bitter taste and smoky aroma (Travaglini et ali., 1993). These characteristics are probably due to processing deficiencies such as exaggeratedly high temperatures, lengthy drying times and inefficient application of the local energy sources (fuel oil, gas and firewood). One of the greatest disadvantages of the conventional drying of foods and biological materials is the low energy efficiency due to the long, constantly decreasing drying rate, caused by the low thermal conductivity of these products, resulting in a slow internal heat transfer during such processes (Adu & Otten, 1996; Feng & Tang, 1998). In order to eliminate such problems, as well as to maintain the nutritional, medicinal and sensory properties of the product, in addition to providing a rapid and efficient thermal process, the use of microwave energy for the processing of biological materials has been increased, specifically with respect to drying processes. Drying by microwaves is faster, more uniform and energetically efficient as compared to the conventional process. Moisture removal is accelerated, since heat is generated internally by means of friction amongst the molecules, not being strongly dependent on the external convective conditions created by the heated air. It should also be taken into consideration, that for the same energetic expenditure, the microwave equipment only occupies 20 to 35% of the physical space required by the conventional process (Maskan, 2000). However, drying process using microwaves are known to yield low quality products if not adequately applied (Yongsawatdigul & Gunasekaran, 1996; Adu & Otten, 1996; Drouzas & Schubert, 1996). In more recent years much research work has been developed on drying assisted by microwaves as an alternative method for a great variety of food products, such as fruits, vegetables, seasonings and breakfast foods. Food products have been successfully processed by combining vacuum and microwaves or associating microwaves with conventional convective processes. Some publications were analyzed and the following papers picked out: papers on banana drying: Maskan (2000); Garcia et al. (1988); Drouzas & Schubert (1996); Nijhuis et al. (1998) on carrot drying: Lin et al. (1998); Prabhanjan et al. (1995) on potato drying: Khraisheh et al. (1997) on grape drying: Tulasidas et al. (1996) on apple and mushroom drying: Funebo & Ohlsson (1998) and on American ginseng drying: Ren & Chen (1998). Other authors have specifically recommended splitting the drying process into two stages, the first one being carried out by conventional convective heated air, followed by the application of microwaves during the last stages (Prabhanjan et al.,1995; Feng & Tang, 1998). Food products processed by microwaves have been reported as being of superior quality, with better aroma and color, besides being obtained with considerable economy of energy and with a reduced processing time as compared to the conventional drying process (Maskan, 2000). The present work aimed at evaluating the influence of varying the air-flow rate and temperature on the drying parameters, such as time, drying rates and drying constants, during the processing of bananas, with the application of microwave energy. Other targets were to evaluate the sensory characteristics of the final dried products, such as overall product acceptance, purchasing intention, color, texture and sweetness indexes on the consumer market. MATERIAL AND METHODS The drying experiments were developed on a bench scale, using a domestic microwave oven, equipped with double wave emission, 950 W of maximum power, 2.45 GHz frequency (Brastemp DES, Brasil), and coupled to a controlled hot air circulation system, Figure 1. Bananas of the variety nanico (Musa acuminata, subgroup Cavendish) were used in the experiments. The fruits had a ripening stage grade of 7, associated with the maximum sucrose content and completely yellow skin with small brownish speckles. The fruits were acquired on the retail market. The fruits were manually peeled and treated with a 4 % citric acid solution for 10 min. After draining for one hour, the samples were distributed equally in two circular (40 cm) teflon baskets, which were superimposed and transferred to the microwave oven cavity.

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The ripe bananas, with 3.0 kg water/kg of dry matter (75% w.b.), were dried to the previously established final moisture content at a rate in the range from 0.16 to 0.23 kg water/kg of dry matter, corresponding to a water activity below 0.73 in the final dried product. Eleven drying experiments were accomplished by changing the drying air temperature (20, 30, 40, 50 and 55oC) and flow rate (0.8, 0.95, 1.3, 1.65 and 1.8 m3/min). The microwave power density was kept constant within the range of 350 50 W/kg bananas, as recommended by Sousa (2002) for the microwave drying of bananas. The product sample temperatures were monitored during the drying processes using a Raytek digital infrared thermometer model PM-30 plus. Samples were placed into circular baskets and their weights and temperatures measured at 10-minute intervals during drying. The process was controlled so as to maintain the product temperature between 80 and 90oC.

3B 3A 15 1 2 4 5 6

16 14 9 11 10

12

13

Figure 1. Adapted domestic microwave oven: (1) valve; (2) fan no1; (3) pressure metre: A inlet; B - outlet; (4) temperature controller; (5) electrical heater; (6) two channel temperature metre; (7) two channel temperature recorder; (8) quick clamp connector; (9) air diffuser; (10) microwave cavity; (11) sample baskets; (12) exhaust window; (13) microwave generator air cooler; (14) fan no2; (15) air inlet; (16) air outlet.

Drying curves were determined by the gravimetric method, consisting of weighing the samples at 20 minute-intervals, using a semi analytical balance (Ainsworth DE-3100D, USA). The software STATISTICA v.5.0 was used to establish the drying curve fittings, as well to determine the respective drying constants. The processes were first evaluated by verifying the duration of the drying cycles, twelve items being checked for every cycle: a) sprinkles inside the microwave oven; b) superficial wetting of the banana samples; c) superficial parch spots on the banana samples; d) homogeneity of drying; e) burnt product; f) hollow product; g) homogeneity of shrinkage; h) colour; i) flavour; j) texture; k) occurrence of fissures and overall aspect; l) overall evaluation and product saleability. For each item, a grade of a subjective nature was attributed (1= too bad; 2 = bad; 3 = fair; 4 = good; 5 = very good). The consumer acceptability tests were carried out on a laboratory scale (Meiilgaard et ali., 1998), using 35 potential consumers, selected as a function of the degree with which they liked and consumed dried banana. All the eleven drying experiments were submitted to a sensory evaluated (consumer acceptability test, product acceptance, judgement of how close the attributes of colour / sweet flavour / texture were to the ideal), which took a whole week, 2 to 3 samples a day, during the time interval from 9 to 11 am. The dried banana samples were served in portions of 20 g, placed on white-bottomed saucers, coded with a three-digit number, in a balanced position, using individual cabins for every panellist. Initially individuals evaluated acceptability by using a structured 9-point hedonic scale (1= disliked extremely, 9=liked extremely). Consumers also evaluated their intention to buy of each sample using a structured purchase intention scale of 5 points (0 = certainly I would not buy this sample; 4 = certainly I would buy this sample). Consumers were also required to judge the colour, texture and sweet taste of the samples on a 9-point ideal scale for every attribute (4 = extremely less dark/sweet/soft than ideal to +4 = extremely darker/sweeter/softer than ideal).

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RESULTS AND DISCUSSION Drying Drying curves and drying rate curves were built for all eleven experiments, as can be seen in Figures 2 to 5. Curves of the applied microwave power density as a function of the mean product moisture content (dry basis) are shown in Figures 6 and 7. The drying constants (K, min-1) were calculated for all eleven experiments and are given in Table 2. Table 1 shows the values of the parameters used for the drying processes, besides some of the results obtained. The drying air temperatures varied from 25 to 55oC, whereas the air-flow rate varied from 0.80 to 1.80 m3/min. The final product moisture content varied from 13.64 to 18.96 % (wet basis), for drying times ranging from 200 to 290 min. The microwave power density referring to the initial sample weight is also shown, and it can be observed that all values were within the previously established range of 350 50 W/kg bananas, as recommended by Sousa (2002) for the microwave drying of bananas. Also included in Table 1 are the average scores obtained in the evaluation of the previously cited twelve items, which ranged from 4.2 to 5 (rated as good to very good).
Table 1 Drying parameters and some results obtained

Experiment #

(*) Predicted 350 50 W/kg bananas (**) 1 = very bad; 2 = bad; 3 = fair; 4 = good; 5 = very good

1 2 3 4 5 6 7 8 9 10 11

Drying airflow Rate m3/min

0.95 1.65 0.95 1.65 0.80 1.80 1.30 1.30 1.30 1.30 1.30

Drying air temperature o C

30 30 50 50 40 40 25 55 40 40 40

Drying time min

290 280 240 220 230 240 280 200 250 230 230

Final moisture Power density content (W/kg % (w.b.) bananas) (*)

18.96 19.35 19.48 15.11 15.54 18.43 13.64 14.53 18.70 16.25 14.53

331 335 339 357 349 365 351 353 339 361 351

Drying evaluation (**)

4.3 4.4 4.3 4.5 4.8 4.5 4.7 5.0 4.2 4.3 4.5

The drying curves of Figures 2 and 3 show the influence of the drying air-flow rate and temperature on the processing time. It can be seen that the drying times varied from 200 to 290 min., considering the
1.0 0.8 (X-Xe)/(Xo-Xe) 0.6 0.4 0.2 0.0 0 40 80 120 160 200 240 280 320

1.0
1 2 3 4 5 6

0.8 (X-Xe)/(Xo-Xe) 0.6 0.4 0.2 0.0 0 40 80 120 160 200 240 280 320
7 8 9 10 11

Time (min)

Time (min)

Figure 2 Drying curves for experiments # 1 to # 6

Figure 3 Drying curves for experiments # 7 to # 11

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ideal cycle to be around 4 hours. Maskan (2000); Garcia et al. (1988); Schubert et al. (1996) and Nijhuis et al. (1998) dried bananas cut into slices of different thickness using fixed values for the microwave power in their experiments, the final dried product moisture varying according to the author, obtained considerably reduced processing times as compared to the present work. Maskan (2000) argued that the sudden initial drop that he obtained in the curves may be due to fissures occurring in the physical structure of the sample material , followed by a fast evaporation and water transport. Decreasing drying rates were observed for all experimental curves (Figures 4 and 5). A distinct similarity was noticed amongst the curves, which were obtained within a narrow range of power densities (350 50 W/kg bananas). The maximum initial drying rate was observed for experiment #8 (0.0298 kg water/kg dry matter*min), whereas the minimum initial drying rate pertained to experiment #7 (0.0248 kg water/kg dry matter*min). Decreasing drying rates had already been obtained for bananas cut in slices, as reported by Lin et al.(1998), cited by Maskan (2000). They justified the higher drying rates observed for products processed by microwaves in comparison to those of conventionally processed products, as being due to the internal heat generation caused by microwaves, establishing a great vapour pressure difference between the surface and centre of the product, thus increasing the material moisture diffusivity.
0.035 dX/dT (kg water/kg dry matter*min) dX/dT (kg water/kg dry matter*min) 0.030 0.025 0.020 0.015 0.010 0.005 0.000 0 0.3 0.6 0.9 1.2 1.5 1.8 2.1 2.4 2.7 Xmean (kg w ater/kg dry matter) 3
1 2 3 4 5 6

0.035 0.030 0.025 0.020 0.015 0.010 0.005 0.000 0.0 0.3 0.6 0.9 1.2 1.5 1.8 2.1 2.4 2.7 3.0 Xmean (kg w ater/kg dry matter)
7 8 9 10 11

Figure 4 Drying rate curves for experiments # 1 to # 6

Figure 5 Drying rate curves for experiments # 7 to # 11

Figures 6 and 7 show the applied microwave power density as a function of the average moisture content of the samples (dry basis). It can be observed from these Figures and from Table 1 that the applied microwave power densities remained within the pre-determined range for drying whole peeled bananas (350 50 W/kg bananas), as recommended by Sousa (2002).
Power Density (W/kg banana)
Power Density(W/kg banana) 450 400
1

450 400 350 300 250 0.0 0.3 0.6 0.9 1.2 1.5 1.8 2.1 2.4 2.7 3.0 Xmean (kg w ater/kgdry matter)
7 8 9 10 11

350 300 250 0 0.3 0.6 0.9 1.2 1.5 1.8 2.1 2.4 2.7 Xmean (kg w ater/kg dry matter) 3

2 3 4 5 6

Figure 6 Power density versus mean moisture content for experiments # 1 to # 6

Figure 7 Power density versus mean moisture content for experiments # 7 to # 11

All the drying curves obtained in the eleven experiments, were tested according to the simplified model of Ficks law (diffusion model), as expressed in equation (1). In order to apply such an equation, the value of the equilibrium moisture of the product was assumed to be zero (Xe=0), because experiments were not carried out in this study related to sorption isotherms, the basis for this presumption being taken

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from the literature, where the product dried banana is described as having an equilibrium moisture content very near zero. Brekke & Allen (1967) reported on a commercial dried banana having a moisture content varying from 1.2 to 17.7% (w.b.); Phounchandang & Woods (2000) calculated the equilibrium moisture for dried banana using two empirical models (Henderson & Oswin) for several drying air moisture conditions, and found values for Xe from 0.52 to 4.19% (d.b.); Drouzas & Schubert (1996) assumed Xe = 5 % (d.b.) for their microwave drying experiments of bananas; Maskan (2000) assumed Xe = 0 for his microwave drying experiments of bananas; Sankat et al. (1996) also used Xe = 0 in their experiments of drying bananas, although they admitted that such a presupposition must show deviations during the final stage of the drying process when trying to adjust the data to empirical models such as Fick, Page and others.
( X Xe) = exp( Kt ) ( Xo Xe)
Xo = initial moisture content (kg water/kg dry matter) X = moisture content at time t (kg water/kg dry matter) t = time (min.) Xe = equilibrium moisture content (kg water/kg dry matter) K = drying constant (min.-1)

(1)

Table 2 Results of the non-linear regression based on equation 1 Experiment no 1 2 3 4 5 6 K 0.00880 0.00861 0.01007 0.01084 0.01037 0.00991 Parameters S.E. (*) 0.00622 0.01176 0.01790 0.01778 0.00884 0.01660 r 0.999 0.997 0.996 0.995 0.998 0.996 Experiment no 7 8 9 10 11 K 0.00911 0.01156 0.00944 0.00998 0.01049 Parameters S.E. (*) 0.00976 0.01820 0.01042 0.02203 0.01130 r 0.998 0.995 0.997 0.995 0.997

(*) The standard error was determined by the minimum square method applied to predicted and observed values

Examining the results given in Table 2 it can be observed that the values of the drying constant varied from K = 0.00861 min-1 (experiment # 2) to K = 0.01156 min-1 (experiment # 8). These results diverge from those found in the literature, because the above mentioned authors dried bananas cut into slices of different thickness, using fixed values for the microwave power, at a high power density, in their experiments. The standard error was also elevated, suggesting a lack of adjustment of the curves with respect to the observed and predicted values. Relative errors were also determined for every point of the drying curves, with respect to the observed and predicted values. The data shown in Table 3 reveal a fair adjustment of the experimental data to those predicted by equation 1 for the first 180 minutes of drying, with relative errors from 2.07 % (experiment # 1) to 8.78 % (experiment # 8); but during the following minutes of drying the errors increased a lot, from 3.48 % (experiment # 1) to 33.59 % (experiment # 10). One of the possible reasons for the lack of adjustment could reside in the fact that the equilibrium moisture content was
Table 3 Predicted and observed values, as well as the corresponding calculated percent errors Experiment Experiment (%) (%) no no t=0 to t=3 h t=3 h to Mean t=0 to t=3 h t=3 h to t=final (4 h) t=final (4 h) 1 2.07 3.48 2.59 7 2.44 15.17 2 3.02 7.88 4.70 8 8.78 57.6 3 7.35 15.32 9.26 9 3.43 13.57 4 6.41 32.21 10.89 10 6.27 33.59 5 3.59 25.67 8.19 11 4.27 30.32 6 5.97 17.77 8.8

Mean 6.83 13.43 6.16 11.96 9.7

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presumed as Xe=0, in agreement with the cited literature, but the final drying point was determined well ahead of reaching the equilibrium. The results obtained lead to the conclusion that the microwave drying process is adequate with respect to a simplified diffusion model, presenting a value of K to the order of 0.010 min-1 and a drying time shorter than 4 hours. Sensory evaluation Table 4 and Figures 8 to 12 show the results obtained for the product acceptance, purchasing intention and closeness to ideal for the attributes colour/sweet taste/texture, for all eleven samples processed by microwaves.
Table 4 Mean values obtained for the eleven dried banana samples evaluated for Product acceptance, Purchase intention, closeness to ideal for colour, sweet taste and texture. Evaluated samples 1 2 3 4 5 6 7 8 9 10 11 Product acceptance 5.49 5.49 5.63 6.71 5.46 5.94 6.14 7.23 6.94 6.74 7.23 Purchase intention Closeness to ideal Closeness to ideal Closeness to ideal for colour for taste for texture 2.20 0.16 -0.22 -0.65 1.86 0.92 -0.68 -0.97 2.29 0.19 -0.38 -0.92 2.86 0.08 0.00 0.27 2.94 -0.57 -0.08 0.46 2.60 0.32 -0.32 -0.51 2.43 -0.65 -0.51 0.22 3.06 -0.81 -0.08 0.92 2.46 0.16 -0.27 -0.16 2.86 0.38 -0.16 -0.35 2.74 -0.51 -0.03 0.62

Table 4 and Figure 8 show that the microwave processed samples exhibited positive results for product acceptance (over 5), varying from 5.46 (sample 5) to 7.23 (samples 8 and 11). The results for the purchasing intention shown in Table 4 and Figure 9 demonstrate that 10 out of 11 microwave processed samples presented positive results (higher than 2), varying from 2.20 (sample # 1) to 3.06 (sample # 8), however sample # 2 showed a negative response (1.86), although very close to acceptable.
Product Global Acceptance Hedonic Scale
7.23 5.46 5.94 6.14 7.23

Purchase Intention
6.94

7 5 3 1

6.71 5.49 5.49 5.63

6.74

Purchase Scale

4 3 2 1 0 1 2 3 4 5 6 7 8 9 10 11
2.86 2.20 2.29 1.86 2.94 3.06 2.60 2.43 2.46 2.86 2.74

10

11

Evaluated Samples

Evaluated Samples

Figure 8 Hedonic scale (1= hated, 2= disliked extremely, 3= disliked moderately, 4= disliked slightly, 5= neither disliked nor liked, 6= liked slightly, 7= liked moderately, 8= liked extremely, 9= loved)

Figure 9 Purchase Intention Scale ( 0 = certainly would not purchase, 2 = perhaps would purchase/perhaps would not purchase, 4 = certainly would purchase)

Table 4 and Figure 10 showed that the microwave processed samples exhibited positive results for the closeness to ideal of the attribute colour, from 0.81 (sample # 8) to 0.92 (sample # 2), varying from slightly less dark than the ideal to slightly darker than the ideal. Such distribution of positive and negative

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values proves that there is no characteristic tendency of the microwave processed samples, although these extremes are outside the range of permitted errors (acceptable values, 0 0.50).
Ideality for Colour
1.0
0.92 0.38 0.16

Ideality for Sweet Taste


0.0
0.00

Ideality Scale

Ideality Scale

0.5 0.0 -0.5 -1.0

0.16

0.19

0.32 0.08

-0.2 -0.4 -0.6 -0.8

1
-0.22

5 -0.08

6
-0.32

8 -0.08

9
-0.27

10
-0.16

-0.03

11

5
-0.57

7
-0.65

8
-0.81

10

11
-0.51

-0.38

-0.51 -0.68

Evaluated Samples

Evaluated Samples

Figure 10 Ideality scale for colour ( +4 = extremely darker than the ideal, 0 = ideal, -4 = extremely less dark than the ideal)
Ideality for Texture Ideality Scale
1.0 0.5 0.0 -0.5 -1.0 1
-0.65 -0.97 -0.92 0.27 0.46 0.22 0.92 0.62

Figure 11 Ideality scale for sweet taste (+4 = extremely sweeter than the ideal, 0 = ideal, -4 = extremely less sweet than the ideal)

6
-0.51

96 -0.1

10
-0.35

11

Evaluated Samples

Figure 12 Ideal scale for texture ( +4 = extremely softer than the ideal, 0 = ideal, -4 = extremely less soft than the ideal)

Looking at the closeness to ideal scores for sweet taste shown in Table 4 and Figure 11 it can be noticed that 10 out of 11 evaluated samples presented negative values, varying from 0.00 (sample # 4), ideal sweet taste, to -0.68 (sample # 2), slightly less sweet than the ideal. However, in spite of the tendency to be slightly less sweet than the ideal, it is observed that only sample # 2 had a value below that permitted by the 11.11 % error of scale (about 00.50). On the other hand, it is reasonable to suppose that the effect of adding citric acid (negative synergistic effect, or decreasing of the sweet taste) could have been responsible for such results. Observing the closeness to ideal scores for texture given in Table 4 and Figure 12, it can be seen that the sample values varied from 0.97 (sample # 2), slightly less soft than the ideal, to 0.92 (sample # 8), slightly softer than the ideal, thus attesting a lack of homogeneity for this attribute in this processing. CONCLUSION The results showed that the drying process assisted by microwaves exhibited a good adjustment to a simplified diffusion model, with the drying constant K varying from 0.00861 to 0.01156 min-1 and the drying time varying from 200 to 290 min. Decreasing drying rates were verified in all experiments, varying from 0.0298 to 0.00248 kg water/kg dry matter/min. The consumer tests proved that all microwave-processed samples obtained good rates for the overall product acceptance, varying from 5.46

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to 7.23, on a hedonic scale from 1 to 9, for every one of the eleven experiments. The purchasing intention rates were also satisfactory, varying from 2.20 to 3.06, on a 0 to 4 scale. The color, sweetness and texture of the samples were close to the acceptable ideal. ACKNOWLEDGEMENTS The authors are indebted to FAPESP for the doctorate scholarship associated with this work (Process No 99/05336-8) REFERENCES
Adu, B., Otten, L., 1996. Effect of increasing hygroscopicity on the microwave heating of solid foods, Journal of Food Engineering, vol. 27, pp.35-44. Alves, E.J., 1999. A cultura de banana: aspectos tcnicos, scio-econmico e agro-industrial. 2a Ed. EMBRAPA SPI, Braslia, DF, Brasil. Brekke, J.E., Allen, L. 1967. Dehydrated bananas, Food Technology, v.21, pp.1391-1395. Drouzas, A. E., Schubert, H., 1996. Microwave application in vacuum drying of fruit, Journal of Food Engineering, vol. 28, pp.203-209. Feng, H., Tang, J., 1998. Microwave finish drying of diced apples in a spouted bed, Journal of Food Science, vol. 63, pp. 679-683. Funebo, T., Ohlsson, T., 1998. Microwave-assisted air dehydration of apple and mushroom, Journal of Food Engineering, vol. 38, pp. 353-367. Garcia, R., Leal, F., Rolz, C., 1988. Drying of bananas using microwave and air ovens, International Journal of Food Science and Technology, vol. 23, pp. 73-80. Khraisheh, M. A. M., Cooper, T. J. R., Magee, T. R. A., 1997. Shrinkage characteristics of potatoes dehydrated under combined microwave and convective air conditions, Drying Technology International, vol. 15, pp. 10031022. Lin, T. M., Durance, T. D., Scaman, C. H., 1998. Characterization of vacuum microwave air and freeze dried carrot slice, Food Research International, vol. 4, pp. 111-117. Maskan, M., 2000. Microwave/air and microwave finish drying of banana, Journal of Food Engineering, vol. 44, pp. 71-78. Meilgaard, M., Civille, G. V., Carr, B. T., 1998. Sensory evaluation techniques, Cap. 9: Affective tests: consumer tests and in-house panel acepptance tests, 2nd ed., CRC Press, Florida. Nijhuis, H. H., Torringa, H. M., Muresan, S., Yuksel, D., Leguijt, C., Kloek, W., 1998. Approaches to improving the quality of dried fruit and vegetables, Trends in Food Science &Technology, vol. 9, p.13-20. Phoungchandang, S., Woods, J.L., 2000. Moisture diffusion and desorption isotherms for banana, Journal of Food Science, v.65, n.4, pp.651-657. Prabhanjan, D. G., Ramaswamy, H. S., Raghavan, G. S. V., 1995. Microwave-assisted convective air drying of thin layer carrots, Journal of Food Engineering, vol. 25, pp. 283-293. Ren, G., Chen, F., 1998. Drying of American ginseng panax quinquefolium roots by microwave-hot air combination, Journal of Food Engineering, vol. 35, pp. 433-443. Sankat, C.K., Castaigne, F., Maharaj, R., 1996. The air drying behavior of fresh and osmotically dehydrated banana slices. International Journal of Food Science and Technology, vol. 31, pp. 123-135. Sousa, W.A., 2002. Secagem de bananas utilizando microondas. Tese de Doutorado, 200 p.,USP, So Paulo, SP, Brasil. Travaglini, D., Neto, M.P., Bleinroth, E.W., Leito, M.F.F., 1993. Banana-passa: princpios de secagem, conservao e produo industrial, Manual Tcnico no 12, 73 p., ITAL, Campinas, SP, Brasil. Tulasidas, T. N., Raghavan, G. S. V., Norris, E. R., 1996, Effects of dipping and washing pre-treatments on microwave drying of grapes, Journal of Food Process Engineering, vol. 19, pp. 15-25. Yongsawatdigul, J., Gunasekaran, S., 1996, Microwave-vacuum drying of cranberries: Part II, Quality evolution, Journal of Food Processing and Preservation, vol. 20, pp.145-156.

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