Cl|ernl(Al Engineding
-Asia-Pacific
Journal
of Chemical
Engineering
@ Cufiin
University
of Technology
and John \lJiley
& $ons. Ltd.
Editor-in-Chief: Professor Moses O Tade lmpact Factor: 0.789
E d i r o alBoard
EDITOR-IN-CHIEF Moses O. Tad6
Depaihent of Chern c€l Engrneering C!i( n LJn vercrty of Technology GPO Bor U1987 Perth 6845
Phone (08) 9266 7702 Fax: (08) 9266-2681
Email M O Tade@curun eou au
EDITOR Hong Mei Yao
oepartmeni of Chemical Engineenng
CLrrtn Un versity ofTechnology GPO Box U1987 Peirh 6845
Phone (08)9266-3677 Fax (08)9266-2681 Emarl: H Yao@cud n ed! au
ASSOCIATE EDITORS
A l i A b b a s
Schoolof Chemica and Biological Enginee ng The Unrvercty oi Sydney
Sydney
Depadment of colod chemistry
lvlax Planck Inslitule ofColloids and Interfaces Gemany
FOUNDING SENIOR EDIIOR [4ar9n S Ray
Department of Chern c€l Engrneering Clrl n Unversity ofTechnology GPO Box U1987 Perth 6845
Department of Chern cal Engineenng Cud n Universrty ofTechnology GPO Box U1987 Pedh 6845
Phone (08)9266 3677 Fax (08)9266-2681 Emarl J an Lu@c!rtin edu au
Mohd azlan Bin Hu$ain
Department ot Chemical Engrneer ng Facu ty of Engineenng
Or Angelo Basile
Institute of IVembEne Technoogy Italian National Research Councrl
Depaftment of Mechan cal and System
Gfaduate Schoo of Engrneering Divison of Ene€y and Environrnent Unrvelsity of Hyogo
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M, Masucl K. Khan
Schoo of Engineeang I Technology Ceniral Oueensland Un vercrty Rockhampton Old 4702
Kuala Lumpur 50603 Australia Malaysia
Jean-Frangois Lamonier shihJung Liu
Department of Chemistry Mechanical Engineering & Dean of General Affairs
University of Lille, Sciences and Technologies chang Gung University 259
France Wen-Hwa 1st Road
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Zoltan K Nagy Junwang Tang
School of Chemical Engineering Department of Chemical Engineering
Purdue university University College London
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Schoolof Electrical Engineering and Computer Science State Key Laboratory of Coal Combustion
Queensland University ofTechnology Huazhong University of Science & Technology
Brisbane QLD 4001 Wuhan, Hubei430074
Australia P.R. China
John Zhu
School of Chemical Engineering
University of Queensland
Brisbane 4072 QLD
Australia
EDITORIAL ADVISORY BOARD
Wan-Qin Jin Jing-Hai Li
College of Chemistry and Chemical Engineering Director, Institute of Processing Engineering
Nanjing University of Technology, Nanjing Vice-President, Chinese Academy of Sciences
P. R. China China
Max Lu Arun S. Muiumdar
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and
Shantanu Roy
Department of Chemical Engineering Indian lnstitute of Technology-Delhi Hauz Khas, New Delhi '11006 lndia
W (Bill) Y. Svrcek
Department of Chemical & Petroleum Engineering
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Canadaf2E 2R2
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Peter L. Spedding
Department of Aeronautical Engineering
The Queen's University of Belfast Stranmallis Road
Belfast BT9 sAH
Soft sensing and optimization of pesticide wasie incinerator (pages 63S41) zhengbing Yan and Xinggao Liu
Article first published online: 15 FEB 20121 DOI: 10.1002/api.1625
Adaptive fault-tolerant control based on hybrid redundancy (pages 642-650)
Masanori Takahashi and Taro Takagi
Article first published online: 16 MAR 2012 | DOI: 10.1002/apj.'1628
Adaptive fault-tolerant control based on hybrid redundancy (pages 542-650)
Masanori Takahashi and Taro Takagi
Article first published online: 16 MAR 2012 | DOI: 10.1002apj.1628
Information system integration model of manufacturing enterprise based on object process methodology
and its application (pages 651-559)
Qinghong Shen and Hongye Su
Article first published online: 7 FEB 20121DOI: 10.1002/apj.1623
Application of the parallel adaptive genetic simulated annealing algorithm for the synthesis of heat
exchanger networks (pages 66(H69)
Chao Zhao, Qiaoling Xu and Aimin An
Article first published online 24 FEB 2012 | DOl. 10.1oo21apj.1622
Leak detection of gas pipelines based on wigner distribution (pages 670-677)
Shouchao Zhai, Fan Yang, Hongying Yang, Hao Ye and Guizeng Wang Article first published online: 17 APR 2012 | DOI: 10.1002/apj.1629
Online estimation of glucose and biomass concentration in batch fermentation process using particle filter
with constraint (pages 678486)
ZhonggaiZhao, Xinguang Shao, Biao Huang and Fei Liu
Article first published online: 1 MAR 2012 | DOI: 10.1002/apj.1626
Experimental study of two-phase flow instability of vertical parallel rifled tube with different sizes at
low-mass flow rate (pages 687-697)
Zhian Deng, Yushan Luo, Haijun Wang and Tingkuan Chen
Article first published online: 20 JUL 2011 | DOI: '10.1002/apj.619
The production of methyl esters from waste frying oil by microwave method (pages 698-704)
lsa Rahmanlar, Sevil YUcel and Didem Ozqimen
Article first published online: 27 JUL 2011 I DOI: 10.1002/apj.620
Deep catalytic oxidation of benzene, toluene, ethyl acetate over Pd/SBA-is catalyst: reaction behaviors and
kinetics (pages 705-715)
Cha He, Lin Yue, Xinyan Zhang, Peng Li, Baojuan Dou, Chunyan Ma and Zhengping Hao Article first published online: 30 AUG 2011 | DOI: 10.1002/apj 621
Effect of pre-oxidation of Fe.At on its corrosion resistance in sulfur and chlorine contaminated
syngas (pages 716-725)
Aiexinder Y. llyushechkin, Michael D. Dolan, Keith G. McLennan and Sunil D. Sharma Article first published online: 16 AUG 2011 | DOI: 10.1002/apj 623
The dehydration kinetics, physical properties and nutritional content of banana textured by instantaneous
controffed pressure drop (pages 726-732,
Puguh setyopratomo, Akbarningrum Fatmawati, Putu Doddy sutrisna, Emma Savitri and Karim Allaf Article first published onlane: 23 AUG 2011 |DOl. 10.1oo2lapi624
Derivation of critical and optimal operating conditions for a semibatch reactor under parametric uncertainty
based on failure probability indices (pages 733-746)
cheorghe Maria and Anca Dan
Preparation and characterization of polyimide and polyethersulfone blend membrane for gas
separation (pages 747-754)
S. S. Madaeni, R. Mohammadi Nooripour and V. Vatanpour
Artacle first published online: 23 AUG 2011 | DOI: '10.1002/apj.626
Temperatufe evaluated by ultrasonic technique during mixing proce$ (pages 755-760)
Chin-Chi Cheng and Chi-Huang Lu
Article first published online: 23 SEP 2011 | DOI: 10.1002/apj.628
Biosorption of Reactive Red 198 from an aqueous solution using Acalypha indtca(pages 761-768)
N. Praveena, P. Saravanan, M. Dharmendira Kumar, N. Nagendra Gandhi and S. Renganathan
Article first published online: 6 SEP 2011 lDOl 1O1OO2/apl634
Biomass char as a fuel for internal combustion engines (pages 76S776)
Gary K Ellem and Cara J Mulligan
Article first published online: 18 NOV 2011 | DOI: 10.1002/apj.636
Analysis of operatlon conditions for a piloi-scale supercritical CO, extraction of diterpenoid trcm Pteds semipinnata L. (pages 777-782\
Yingnian Lu, Baozhang Zhu, Kefeng Wu, Zhanping Gou, Li Li, George G Chen, Liao Cui and Nianci Liang Article first published online: 23 SEP 2011 | DOI: 10.1002/apj.638
Parameter estimation of induatrial PET reactor using multi-obiective kernel density estimation of distribution
algorithm (pages 783-794)
Na Luo and Feng Qian
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERINC Asia-Pac. J. Chem. Enp. 2Ol2:7.126-732
Published online 23 AuEust 20ll In wilev online Librarv (wileyonlinelibrary.com; DOI: | 0. loozapj.624
Research
article
The dehydration
kinetics,
physical
properties
and nutritional
content of banana textured by instantaneous
controlled
pressure
dropt
puguh Setyopratomo,l " Akbarningrum Fatmawati,l Putu Doddy Sutrisna,t Emma Savitril and Karim Allaf)
l Chemicat Engineering Department, Engineeing Facutty, l|niversity of Surabaya. Raya Kalirungkut, Surabaya, lndonesia, 60292 2Laboratory Mastering Technology for Agrolndustry, Univesity of La Rochelle La Rachelle, France
R?Leived 20 Januar! 2011: Revised I .luly 201l: Accepted l JuLy 2o11
ABSTRACT: Texturing by instantaneous controlled pressure drop is used to modify texture of banana slices, which was aimed to improve properties of banana liour. Texturing step is inserted between initial and final hot air drying steps' The aim of this research is to investigate the effect of the texfuring on the dehydration kinetjc, physjcal properties and nutritional characieristic of banana. Some impacts of the texturing have been identified. The resulls ofthis work showed that the textur-ing increased the effective moisture diflusivity and the water bolding capacity, but reduced the oil holding capacity of banana. This work also showed that the banana texturing inhibited the fansformation of banana starch to reduction of sugar that might be attributable ro enzyme deactivation during the texturing process. O 201 I Curtin University of Technology and John Wiley & Sons, Ltd.
KEYWORDS: bananai effective diffusivity; oil holding capacity; water holding capacity: nut tion
INTRODUCTION
Banana flour is produced from fresh banana fruit through dehydration (drying) process. Basically, the
dehydration process is the removal of waler from the
banana fruit to a certain level at which microbial
spoi-lage is avoided. In Indonesia, the dehydration method
mostly used to produce banana flour is sun drying.
Because this method needs much time exposure,
signif-icant deterioration will occur during the drying process,
which can result in very low quality of the banana flour
product. In this work, a new process of texturing by
instantaneous control pressure drop, called the d6etente
instantanee controlde (DIC), was inffoduced between
initial and final hot air drying. The purpose of the textur-ing step is to modi! the material texture to improve the product quality including the product physical properties.
The DIC technology was initially developed by Allaf
et al., since 1988, in the University of La Rochelle,
France.lt{l It applied instantaneous pressure drop to
modify the texture of the material and intensify
func-tional behaviour. The DIC treatment usually starts by
creating a vacuum condition, followed by injecting
*Conespondence to: Puguh Setyopratomo, Chemical Engineering Departmenr, Surabaya Univenity. Jl. Raya Kalirungkul. Surabaya 60292, Indonesia. E-mail: [email protected]
iRevised from paper presented at the Chemeca 2OlO, 26-29 September, Adelaide, Australia.
O 201 I Curtin University of Technology and John wiley & Sons, Ltd. Curtin Unive$ity is a trademarl of Curtin Univenity of T€cbDology
steam to the material, which keeps contact for several
seconds, and then proceeds to apply sudden pressure
drop toward vacuum (about 5kPa with a rate higher
than 0.5 MPa/s). This treatment is also categorised as
a high temperanrre short time (HTST ) process. By
sud-denly dropping pressure, rapid auto vaporisation of the
moisture from the material will occur, the material will swell and lead to texture change, which results in higher porosity.t5l It increases the material porosity as well as the specilic surface area and reduces the
diffu-sion resistance of moisture during the linal dehydration
steD. Such a thermo-mechanical treatment also induces
miirobiological deconiamination.t6l
This research was aimed to apply the DIC
technol-ogy in the production of banana flour' The variation
of the process variables, i.e. steam
pressure/tempera-ture and time of treatment in DIC reactor, will be
stu-died in accordance with the kinetics of dehydration,
the physical properties, which include water and oil
holding capacity and the nutritional characteristics
MATERIALS AND METHODS
Raw material
Freshly harvested b?naiafntit(Musa sp) were purchased
locally and used in all experiments. After peeling. the
/
f .lsia-pacinc Journal of Chemical Engine€ring
Dehydration method
The banana pieces were subjected to a stream of hot air
at 50"C in a convective hot air dryer (Memmert UFE
600, Schwabach, Germany) The banana pieces were dried until the residual moisture content of about 207o (wet basis). This condition was maintained before
DIC treatment. The same hot air dryer and conditions
were used for initial as well as for final dehydration.
The Dlc reactor
The DIC reactor is shown schematically in Fig. l. The
reactor consisted of four major components, i.e' (a) the
processing vessel (1.5 x 10 'm'volume), where
sam-ples were placed and treated, (b) the vacuum system, which consisted mainly of a vacuum tank with a
volume 60-fold greater than the processing vessel, (c)
the adequate vacuum pump, and (d) the pressure-dropping system, which is a pneumatic valve, separated
by the processing vessel from the vacuum tank and could
be operated after a high steam pressure treatment' ard if required, before the injection of steam to establish an initial vacuum in the processing vessel.
The experimental
procedure
The general experimental protocol is detailed in Fig. 2. After preparing the raw food material, an initial partial dehydration. was carried out. This pre-reatment is required before the DIC processing. The food material
was then treated in the processing vessel in which a
vacuum of 5 kPa was established by a brief connection
to the vacuum tank [Fig. 3(b)] The initial vacuum ffeatment facilitated the diffusion of steam into the sample. Consequently, the time necessary for the
Pt|umdc $tdlrn Ploc!aalmVaald Pnaaura Oro!
Vta|rlm Pqng
gb.m lolh.
. FOOD PROCESS TECHNOLOGY
sample to reach the steam temperature was reduced.
Saturated steam was subsequently introduced into the
processing vessel at a fixed pressure level [Fig 3(c)]
and maintained for a predetermined time [Fig. 3(d)].
This step was followed by a sudden pressure drop
lFig. 3(e)1. The rapid pressure drop inside the
proces-sing vessel induced a rapid cooling of the sample,
which oassed in less than I s from 100-144"C
(depend-ing or the steam pressure conditions) to about 30"C. The treafnent was ended by contacting the sample to the atmospheric pressure [Fig. 3(f and g)]. As the
atmospheric air injection occurred under vacuum
con-dition, the air expansion decreased the feated food
temperature further.
The equilibrium after the pressure drop depended on
the operating conditions: the higher the steam pressure
level, the higher the equilibrium pressure. The steam
generated by flash vaporisation after the decompression
produced microtexturing, which was closely linked to a
complex process of micro-alveolation. This process depended on the difference in temperature between
the two thermodynamic equilibrium states, before and
after decompression. After treatment, the sample was
air-dried at 50 "C in convective hot air dryer to around
7Vo (w. b) moisture content. The dried banana pieces
were then ground using a commercial grinder (Philips
Grinder, Philips, Ansterdam, The Netherlands) to pass
a 200 mesh sieve and stored at 25 'C in sealed plastic
containers prior to further analyses.
FUNDAMENTALS
There are four transfer mechanisms, which usually
intervene during the drying process; they are as
fol-lows: l) Heat transfer from outside towards the product
surfacei the energy can be generally brought by con-tact, convection or radiation,2) Heat Oansfer within
the product; the energy is transmitted by conduction,
3) Water transfer within the product; it is caried out either in liquid (by various process including capillarity and molecular diffusivity; the driving force is the gradi ent of water content) and/or vapour phase (he driving
force is the gradient of the partial pressure of vapour)'
4) Vapour transport from the surface towa.rds outside.
Energy exchange to the product surface result in constant
rare &ying periid and proceed in very short time.ttl Then,
especially for biornaterials, during almost overall
dry-ing process, the water ffansfer lakes place within the
producr that results in falling rate of drying.
By assuming that extemal heat and mass transters do not limit the overall rate operation, and that there
are adequate air flow temperature and velocity, only
internal transfers are considered as controlling the
pro-cesses. Mounir and Allaf assumed that, when mass
transfer is much slower than conductive heat transf'er within the product, the drying kinetics is confolled
AkCq oalor Claldamatrgdrrab.
PorSh Cilt!l
Figurs 1. Schematic diagram of the DIC reactor: (a) treatment veaselwith heating jacket; (b) vacuum iank with cooling liquid jacket; (c) vacuum pump; (d) instant pressure-drop valve.
FREgr 8AN{'IA FRUI P..lhe .l|d Cun|ne Pr*o,trn! up to 120!a
[image:9.595.151.361.79.352.2]rEirlo.r cor .rr ({ b) 728 P. SETYOPRATOMO flAL
[image:9.595.64.282.413.555.2]Figure 2. Schematic diagram of global processing.
Figure 3. DIC temperature and pressure history: Pa and
IA are the steam pressure and temperature respectrvely
in the processing vessel, Pv the vacuum tank pressure, Ip temperature of product: (a) sample at atmospheric pres-sure; (b) initial vacuum; (c) saturated steam injection to reach the selected pressure; (d) constant temperature corresponding to saturated steam pressure; (e) abrupt pressure drop towards vacuum; (f and g) releasing to
the atmosoheric pressure.
Asia.Pacific Journal of Chemical Engide€ring X&lW
i - - - , i Porrtbl. Slep :
#,o-
- v'")
: o.x
graoff
? 120
! 9 0
.,
at € 6 0
o.s I :
o . g
" . 4 o.r E
6
where:
by mass transporl of water wilhin the granule: this is
the case of numerous biopolymers.ror The process is
then described by a first stage of superficial interaction
followed by a diffusion Fick's-type law within the
material: Allafs formulation is generally used:r"l
O 2011 Cunin University of Technology and John wiley & Sons, tud.
apparent density of water in the materiql (kg m-3)
apparent density of dry material (kg m'')
v. absolute velocity of water flow within the porous
medium (m s-').
v- absolute velocity of solid medium (m s r).
D.r effective diffusivity of water within the solid med-ium (m2 s t).
Mounir and Allaf assumed neglecting effects
ofpos-sible shrinkage, and with the hypothesis of constant
effective diffusivity during drying, Fick's second law
becomes for l-D:r'r
op* f^ a'p"
l
a
:
l"'n 64:
t
Where L" is the thickness of the material (m). At the
temperature and moisture content ranges studied in the
present stage of the research work, drying process was
considered as having insignificant impact on the
banana structure because of the absence of shrinkage;
the effective diffusivity D"ff w?S assumed to be con-stant. Different mathematical solutions have been
p^
Asia-Pac. J. Chem. Eng. 2012;7:126 732 DOI: 10.IOorapj
d-H..lit lir. -.' tf-t
X Asia.Pacific Journal of Chemical Engineering
. FOOD PROCESS TECHNOLOGY '729
Experimental design and statistical analysis
Interaction effect betwen the design variables was
ana-lvsed by response surface methodology {RSM) A
two-variabli central composite rotable design was used.
This design needs ai least 13 experiments including
four-repetition runs at the centre point. The experi-ments were run in random to minimise the effects of unexpected variability in the observed responses because of extraneous factors. For each factor, the experimental range and the central point were based-on the results ofother preliminary experiments. Table I lists
the independent variables, their symbol, the coded and
real factor level. The objective was to observe the influ-ence of the process variables. i.e. sleam pressure/
temDerature and time of teatment in DIC reactor on
the dependent responses, which consisted of banana
flour physical propenies, including WHC and OHC'
The processing pressure ((7) and the tleatment tlme
({2) were set as the design variables. The dependent variables (referred to as responses),4, which were exoerimentally measured, were assumed to be affected by the two ind'ependent variables <i and was formulated as follows:
n : f G r , t )
( 6 )
The obtained experimental data were analysed by
RSM to fit to the following second-order polynomial
rnodel:
. ' ,
ts- ,. -)
n - l l o + \ f i , r , * )
I J , t r i . l l , z * , 2 ( 7 )
where po, Bi, f11 and pe are regression coefficients and
Table 1. Experiment runs expressed in coded and real
values.
High temperature processing time
proposed for rhis equarion. depending on the initial and boundary conditions:r''r in our study. we can adopt the
solution given by Crank. according to the geometry ol'
the solid matrix:lr'l by expressing the amount X of
water in the solid, Eqn (2) becomes:
M R : : ;
-, 1 o - -, \ e
:
l a l e x p ( - q l r )
(3)Where MR is moisture ratio, X is the water content dry basis at t, &, is the amount of X at equilibrium (ttoo) and Xo the value ofX at t = 0. For a slab geome-try form, Eqn (3) becomes:
' / ' ? n + l t 2 r 2 D " r r l \
\ , t R -
1 i - - l - - - . * p [ - * ' , ' ,
" ; t+r
n z
f i t 2 n + t ) '
'
\
4 L 6
/
Where D.6i is the effective diffusivity ( m2ls1. For long drying period. Eqn (4) can .be funher simplified to only
the tirst term of series.r'' ''r Thus Eqn (4) could be
expressed in linear logarithmic form as follows:
I nz D',rt
l n M R ' l n n r -
l Z - { ) )
Water and oil-holding capacity determination
Method proposed by Larrauri was used with slight modification.l 'ol Five millilires of distilled water or
commercial olive oil were added to 0.29 dry sample,
which was then incubated at 40'C for I h. After centri
fugation, the liquid phase was separated and the residue
wis weighed. The water holding capacity (WHC) and
the oil holding capacity (OHC) were calculated as the
ratio of water or oil weight absorbed in gramme to thal
of dry sample in gramme.
Determination of nutritional characteristics
The protein content was determined using Kjeldahl method (,q.OeC method 988.05). The fat content was analysed according to AOAC method 920.39. The ash and raw fibre content were determined by gravi-metric method accoding to AOAC method 942.05'
and 962.09, respectively. The Luff-Schoorl method was used to analyse the reduction of sugar content.
The calcium, sodium, potassium and magneslum
con-tent was analysed using atomic absolption
spectro-photometer according to AOAC method 988.35. High
performance liquid chromatography analysis was used to determine the concentration of vitamin C, BHA, BHT and TBHQ.
O 201I Curtin University of Technology and John Wiley & Sons, Ltd' Asia-Poc. J. Chem. EnR. 2012: 7: 'l26-132 D O I : 1 0 . 1 0 0 2 / a P j Saturated steam
Run pressure No Coded Real values
level (MPa)
Coded level Real values (s) I 2 3 4 5 o 7 8 9 1 0 1 l l 2 l 3 0.4 0.40 0.26 0.40 0.40 0.40 0.40 0.40 0.50 0.54 0.30 0.30 0.50 12.3 30 30 30 4',7;7 30 30 30 42.5 30 42.5 17.5 17.5 -o 0 0 0 + 0 0 0 + l 0 + 1 - 1 - l 0 0 -(l 0 0 0 0 0 + l + - l - l + l
[image:10.595.309.543.532.720.2]P. SETYOPRATOMO E"f AL
xi are the coded variables linearly related to (r. The cod-ing of (, into x, is expressed by the followcod-ing equation:
,t: z(ct - {'i)
ldt
(8)
where (,=3sgu31 value in original units; (i mean of
high and low levels of (,; and dr= difference between the low and high )evels of (1.
RESULTS AND DISCUSSION
The texture change
To observed rcxture change during DIC treatment, an
observation was conducted on the surface of the dried
banana slices by using a scanning elecron microscope,
and the results were presented in Figs. 4 and 5. Those
scanning electron microscope pictures show formation
of micropores within the product. The instantaneous
pressure drop and rapid autovaporation of moisture
surely became the factor that promotes the formation
[image:11.595.77.271.382.526.2] [image:11.595.329.522.551.712.2] [image:11.595.75.270.570.738.2]of such micropores.
Figure 4. Dried banana before DIC treatment
Asia-Pacific Journal of Chemical Engineeri"g ?6W
Moisture effective diff usivity (D.6)
The initial moisture contents of the banana obtained
from the several experiments lun were in the range
of 6V62Va (w. b.). The linal moisture contents were
in the range of 6-8Vo (w. b.). The observed prolile of
the moisture content change, that is exprcssed as
moisture ratio (MR) change, is presented in Fig. 6.
It showed that the experimental data lied on curvature
pro{ile, which indicated that falling rate drying
mechanism had occurred during the whole drying
per-iod. In such case, water diffusion mechanism would
control the process. To investigate ttre impact of DIC
texturing on the drying kinetics, the main parameter
had been the water diffusivity within the material.
Tak-ing the prerequisite assumption and settTak-ing material thickness 2mm as L., then the effective diffusivity
(D.6) was calculated using Eqn (5). The results showed
that the DIC treatment increased the warcr effective
diftusivity.
The reference D.n obtained with non-Dlc{reated
drying tdrying without insening DIC trearmenl) had
b e e n 8 . l l x l 0 r u m ' l s , whereas lhe D",1 values
obtained from DlCrrlated drying was higher. which
was 10.01 > l0 'um'/s. [t indicaled that the change
in banana physical properties, such as capillary and molecular diffusivity, had occuned during texturing by DIC treatment.
This hypothesis was enhanced by the fact that observation using scanning electron microscope. which was taken on the banana slice surlace, show formation of micropores within the product. The formation of micropores led to faster moisture diffu-sion wi$in the product. The higher Der value attri-butable to the texture change is one among other
advantages of DIC treatment application, especially
for biomaterial Droducts.
0 s0 100 150 200 250 t|lq (mlnut l)
Figure 6, The profile of the moisture content change expressed as moisture ratio (N/lR). Figure 5. Dried banana after DIC treatment.
I I Cur.in University of Technology and John Wiley & Asia Pac J. Chem. Eng 2012:'7:726-132 DOI: l0.lo0zapj
*ffiIX Asia-Pacific Jour.Isl of chemical EDgiDeering
The water and the oil holding capacity
The WHC and the OHC are the physical properties that
the effect of DIC featment on WHC and OHC of the
banana flour was studied.
Surface and contour plots for WHC were presented
in Figs ? and 8, whereas those for OHC were presented
in Figs 9 and 10. lt was found that the WHC of more than 7I water/g was achieved by DIC featment.at a relatively high steam pressu.e (more than 4 5 x l0 ' Pa) for DIC featment time between 3G-45 s. It was also found that the WHC will be very low, below 3 g
water/g, at the levet of steam pressure le\s than
1 . 0 x t 0 5 P a . a n d D I C t r e a t m e n t l i m e le \ s th a n 1 5 s ' In regard to OHC, OHC more than I g oiVg was
achieved by DIC treatment at reladvely low steam
pres-sure 0ess ihan 4.0 x l0 5 Pa) for DIC treatment time
less than 25 s. The OHC will be very low' below
FOOD PROCESS TECHNOLOGY
0.6e oiUe, at the levei ol steam pressure more (han
S.OI tO - pa and DIC rrealment time more lhan 35 s.
It was also found that textunng by DIC resulted in the
increase of WHC from 2.0 g water/g dry banana (drying
without DIC treatment) to 3 3-7.8 g water/g dry banana
On the other hand, texturing by DIC resulted in the
decrease of the OHC from 1.3 g oiVg dry banana
(dry-ins without DIC tleatment) to 0.6-1.1 g oiUg dry
bainana. The effect of pressure and treatment time on the WHC and OHC might be correlated with 0r change in its nutritional composition especially protein, thus reduc-inq sugar --Ft'. and raw fibre cont€nt.
trend result for the WHC indicated that the
lex-sugar content might coftdate with the decreasing
hydrophobic character of the material
131
WIE (t*..d. t 6 a
ITr&iml
Tii! (.)
$.c Pt t.rrt t lgJ (PO
Figure 7. Surface plot of the water holding capacity
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Figure 8. Contour plot of the water holding capacity.
O 201I Curtin University of Technology and lohn Wilcy &
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Figure 9. Surface plot of the oil holdinq capacity
Figure lo. contour plot of the oil holding capacity 6
I r t
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T'
T"
m
I t
Atn-Pac. J. Chen Eng 2012 7 1)$ 132 DOI: t01002./api
! o 3 l a 0 a J StG&r Ptcrirc x IEJ (P.)
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P, SETYOPRATOMO ETAL
Table 2. Nutritional characteristics of the banana flour among different processes.
Process
Asia-Pacfic Journal of Chemical Engineering '.1: ':r'r-{r'l
WHC and the OHC, and the nutdtional characteristics
of banana have been invesrigated. The texturing by
instant controlled pressure drop has increased the etlec-tive moisture diffusivity, increased the WHC and reduced the OHC. lt has been found that the banana texturing by DIC inhibited the transformation of banana starch to the reduction of sugar that might be attributable to enzyme deactivation during the heat reatment process.
Acknowledgement
The authors wish to thank THE ABCAR-DIC PRO-CESS SAS, La Rochelle France for providing a set of
DIC equipment. Financial supPort from the Expertise
Area Development Program Project University of
Surabaya is gratefully acknowledged.
Sun Unit dried
Non-DIC DIC tleaftd treated Protein Fat Ash Raw fibre Carbohydrate Calorific value Reduction of sugar Phosphorus Calcium Sodium Potassium Magnesium Vitamin C B H A BHT TBHQ
Ea 3.01 9o 0.28 a/a 2.72 so 0.85 Eo 86.27 kcaf/ 359.64
100 e
Vo 5.86
3 . 0 2 0 . 4 t 2.62 0.6s 87.20 364.5'7
6.22
0 . 1 0 0.04 0.02 o.92 0.04 < 0 . 5 <0.5 < 0 . 5 <0.5 2.76 0.34 2.74 1.40 86.55 360.30
l . 5 5
0.08 0.06 0.02 1 . 0 0.04 <0.5 <0.5 < 0 . 5 <0.5 0.09 0.03 0.02 0.99 0.04 < 0 . 5 <0.5 <0.5 <0.5
Nutritional
characteristics
The nutritional characteristic of sun dried,
non-DIC-treated and Dlc-treated banana are shown in Table 2
Sun-dried banana was obtained by exposing the banana
slices to the sun light outdoor. It needed around 3 days
to attain the moisture content of less than 87c (w. b.). Compared to the sun-dried and non-DlC{reated banana, the protein content of Dlc-treated banana was lower. Some portion of the protein content of
banana mighr decompose at the high temperature
teat-ment ol DIC. The Dlc-treated banana also exhibited
the lowest reduction in sugar content compared to the
other two treatments. This showed that the indigenous
enzyme responsible fbr tlre hydrolysis of banana starch
into the reduction of sugar might be deactivated or
decomposed during DIC heat treatment. This was also
supported by the fact that the lost protein content might
include some indigenous enzymes. The other nutritional
contents and caloric values of DlC-treated banana are not significantly different from the two other treatment
meth-ods. Compared with the sun drying and the non-DIC
treatment, the lower fractions of protein and the
reduc-tion of sugar in the Dlc{reated banana might also be
correlated with the higher fraction of its raw libre
CONCLUSION
The impact of the texturing by instantaneous controlled
pressure drop on the effective rnoisture diffusivity, the
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