Cinética de secagem e caracterização físico-química da farinha da banana prata verde (Musa spp.).

Abstract

This work was developed with the aim of studying the thin layer drying of green banana flour at temperatures of 50, 60 and 70 °C in an oven with forced air circulation. To represent the drying kinetics of thin layer mathematical models of two terms, the diffusion approximation, Page (1949) and Midilli et al. (2002) were used. As a criterion for evaluating these used the coefficient of determination and root mean square deviation. This paper also presented to characterize and evaluate the silver green banana flour. We used an experimental design 2² with 3 core points to evaluate the influence of temperature and thickness independent variables on the responses: protein, total acidity, pH , water content and vitamin C. From the results obtained it was observed that the increase temperature decreased the drying time of unripe banana flour. Among the models applied Midilli et al. (2002) and the diffusion approximation showed the highest coefficient of determination R² and the lowest values of DQM for the temperature range studied. Regarding the statistical analysis found that for the response variables no statistically significant influence on the input variables: temperature and thickness. On the other hand, the physical-chemical characterization indicated that the banana Prata green is feasible for the process of obtaining banana flour , in view of that protein , pH, water content , total acidity and vitamin C are compatible with the values found in other similar flours.