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：成熟香蕉的干燥加工技术亟需开发。成熟香蕉具备更高的抗氧化物质水平与抗癌活性，且更易消化，同时有助于缓解焦虑与抑郁情绪。鉴于成熟香蕉制粉过程中营养成分的变化及外界因素的影响，本研究选用以蛋清为起泡剂的泡沫垫干燥法。本研究旨在系统阐述以蛋清作为起泡剂，按不同比例混合3个不同品种5~7成熟度香蕉的汁液制备泡沫垫，并在厢式干燥机中于60℃~80℃条件下干燥至可研磨的脆性多孔固体的工艺。研究结果显示，香蕉品种的复配方案对产品得率、香蕉粉的溶解度及水分含量均存在显著影响。采用多品种香蕉复配的方式，更有助于制备高品质的成熟香蕉粉。