Foam mat drying of banana juice: varieties of ripe banana analysis and egg albumen foam

Abstract Drying technologies for ripen bananas is needed. Ripe bananas contains more antioxidant levels, anti-cancerous properties, easier to digest and useful for anxiety and depression. Considering nutrition compositional changes and the effect of external factors during processing ripe banana as a flour, foam mat drying with egg albumen foam was chosen. This research aim to provide an overview of banana juice foam mats from three different varieties bananas at level 5 up to 7 of maturity and mixed into different proportion using egg albumen as foaming agent and dried at temperatures from 60 °C to 80 °C in a cabinet dryer to a brittle and porous solid which able to grind. The study revealed that there is a significant difference in combination of banana varieties to rendement, the solubility of the powder and moisture content. The combination of various varieties of bananas is considered better to produce quality of ripen banana flour.

摘要：成熟香蕉的干燥工艺亟需开发。成熟香蕉的抗氧化物质含量更高、具备抗癌活性，且更易消化，同时有助于改善焦虑与抑郁症状。鉴于将成熟香蕉制备为香蕉粉的过程中，其营养成分会发生变化且受外界因素影响，本研究选用以蛋清作为发泡剂的泡沫垫干燥法。本研究选取3个不同品种的香蕉，取其成熟度为5至7级的果实，按不同比例混合后，以蛋清作为发泡剂制备香蕉汁泡沫基质，再通过柜式干燥机在60℃至80℃的温度下进行干燥，得到可研磨的质脆多孔固体产物。研究结果显示，不同香蕉品种的组合对香蕉粉的得率、溶解度及含水率均存在显著影响。采用多品种香蕉混合的方式，更利于制备高品质的成熟香蕉粉。