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：成熟香蕉的干燥技术研究具有重要现实意义。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，对缓解焦虑与抑郁具有积极作用。考虑到将成熟香蕉加工为香蕉粉过程中营养成分的变化及外界因素的影响，本研究选用以蛋清作为发泡剂的泡沫垫干燥法。本研究旨在针对3个不同品种的5~7成熟度香蕉，以蛋清为发泡剂，按不同比例混合其果汁制备泡沫垫，并在厢式干燥机中以60℃~80℃的温度干燥至可研磨的脆性多孔固体，对该工艺开展系统探究。研究结果表明，香蕉品种的组合对产品得率、香蕉粉溶解度及水分含量均存在显著影响。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。