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DRYING CURVES AND WATER ACTIVITY

EVALUATION OF DRIED BANANA
ARTICLE

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4 AUTHORS, INCLUDING:
Afonso Mota Ramos

Paulo Stringheta

Universidade Federal de Viosa (UFV)

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Drying 2004 Proceedings of the 14th International Drying Symposium (IDS 2004)
So Paulo, Brazil, 22-25 August 2004, vol. C, pp. 2013-2020

DRYING CURVES AND WATER ACTIVITY EVALUATION OF DRIED

BANANA

Milton Cano-Chauca1, Afonso M. Ramos1, Paulo C. Stringheta1 and Jos

A.M.Pereira1
1. Departamento de Tecnologia de Alimentos - Universidade Federal de Viosa,
36.571-000, Viosa, MG, Brasil; email: miltonc9@hotmail.com
Keywords: drying, dried banana, water activity, isotherms
ABSTRACT
The drying curves for the banana passa were obtained using three drying temperatures.
Times of 51, 36, and 30 hours of drying at 50, 60 and 70 C, respectively, were necessary
to obtain 23.5% moisture content. The exponential model was fitted to the experimental
data using non-linear regression analysis. This model coefficient of determination was
high. Water activity was determined throughout the drying process for the three drying
temperatures. The relationship between water activity and product moisture content was
studied, and the banana sorption isotherms were determined for 25 C. The data
showed that water activity decreased with the drying time and increased with moisture
content for the three drying temperatures used. The sigmoid model was fitted to the
experimental data by non-linear regression and the result of the fit was satisfactory (R2 >
0.90).
INTRODUCTION
Hot air drying is a process widely used in preserving fruit and vegetables, and has been used in
Brazil on a small scale to solve problems of excess production. One of the most important food
conservation procedures by reducing water activity (Aw) is food dehydration. Drying is one of the
unitary processes most used in the food industry, but is still a complex and little understood
operation, especially regarding the selection and control of the process conditions to maintain end
product quality.
Currently consumer demand has increased for products that preserve their original characteristics
as much as possible. In industrial terms this means developing operations that lead to minimizing
the adverse effects of processing (SAGUY and KAREL, 1980). In dehydration, the relationship
between the processing conditions and the product quality is more complicated than in other
processes because of the large variation in temperature and relative air humidity during drying. The

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degradation rates of the quality attributes are frequently the function of the relative air humidity and
temperature.
The banana is a tropical fruit widely cultivated in Brazil which is the second world producer with
annual production of 6.357,940 TM. However, product losses are estimated at 40% of the total
production (Agrianual, 2003).
The production of banana type passa is one of the most indicated processes of industrialization
because it requires low initial investment a likely profit compatible with investment since the
internal market has remained stable over recent years. However, the export market is practically
unexploited by Brazil (PRODUO, 1995). A production of the banana-passa is obtained by the
natural or artificial drying of ripe bananas until reaching moisture between 20 a 25% wet base. This
product is considered as a products de intermediary humidity. It is usually produced from banana
nanica and banana nanico. It is a product industrialized on a small scale, whose national
commercialization volume is unknown. Banana-passa has high sugar content and can be classified
as products highly nutritional, easily assimilated products and constitutes a good source of active
energy (BANANA, 1995).
Dried banana or banana passa has been commercialized for years on the international market in
somewhat limited quantities. The total of the product commercialized by the greatest importing
countries, such as the USA, Germany, France, the United Kingdom and the Low Countries, is less
than 2,000 tons per year. The product commercialized on the international market is considered of
reasonable quality, but its appearance is not very attractive and it is often rejected due to problems
of microbiological contamination, enzymatic action, chemical reactions and physical degradation of
the product (PRODUO, 1995).
The objectives of this study were to obtain drying curves for production de banana passa and
determine the kinetics of the process, determine the water activity in the banana throughout the
drying process and obtain the water sorption isotherm for dried banana or banana passa.
MATERIAL AND METHODS
Raw Material
Bananas were purchased at the local market that had been transported from the central wholesale
local market. Nanica banana (Musa spp nanica (AAA)) was utilized. To obtain a good quality
product, developed 34 to 36 cm diameter fully ripe fruits of uniform size were used.
Sample preparation for drying
The fruits were washed in good quality running water. First the fruits were immersed, and then
they passed through three washing waters. First they were washed in running water, then in water
containing 50 ppm of total residual chlorine for 30 minutes, and then they were washed again in
running water. After washing the fruits that were fully ripe, firm and with uniform coloring were
selected. The fruits were peeled and washed manually and placed in a solution of citric acid and
ascorbic acid at concentrations 0.1% and 0.3%, respectively, for 20 minutes (Cano-Chauca, et al,
2002).
Drying
The banana was dehydrated in a tray dryer composed of a drying chamber with ten 1m2 trays, a
plenum chamber consisting of a set of gas burners, a gas regulator for the main and pilot lines and a
frequency inverter, a fan to move the environmental air to the heating system to the drying chamber
and a duct at the exit to measure air flow. Drying was carried out at air temperatures of 50, 60 and

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70C for a fixed air drying speed (1.5 m/s), relative humidity of 12 4% and flow of parallel air to
the material. Three observations were made for each treatment totaling nine experimental tests.
Total air flow was determined by a hot wire anemometer. A thermometer fixed at the drying
chamber entrance measured the drying air temperatures. To follow moisture loss during the drying
tests, the product was weighed at the start of the test and then at three hourly intervals, until a 20 to
25% moisture content was attained, wet base.
Water activity determination
During the drying process the water activity in the fruits was measured using AQUALAB
apparatus with direct reading. Samples were collected at three hourly intervals for these
measurements throughout the drying process. The readings were in duplicate directly on the
apparatus, at 25 C fixed temperature.
RESULTS AND DISCUSSION
Drying curve determination
The drying curve enables the moment to be predicted at which the process should be stopped
when the required moisture content has been reached and thus obtain a good quality product. Figure
1 shows the one dimensional moisture content variation (U/Uo) of the banana in function of the
drying time, for the three air drying times used.
The exponential model shown in equation 1 was fitted was adjusted well experimental data by
linear regression analysis.

U
= exp(kt ) (1)
Uo
Where U (%, wet base) is the moisture content in time t; Uo is the initial moisture content, % wet
base; k is the drying constant and t is the drying time in hours.
The exponential model fitted to the experimental data (p>0.01) resulted in the following
equations for each drying temperature used:
For drying at 50 C
U

= e 0, 040t ..R2 = 0,995.(2)

Uo

For drying at 60 C
U
= e 0,0316t ..R2 = 0,995 ..(3)
Uo

For drying at 70 C
U
= e 0,0211t .. R2 = 0,993(4)
Uo

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Figure 1 show times of 51, 36 and 30 h drying were necessary at 50, 60 and 70 C, respectively,
to reach 0.3 dimensional moisture content corresponding to a moisture content of 23.5%, wet base.
Figure 1 also shows that for 30 hours drying, the moisture content values for each drying
temperature were different and that such behavior was the same throughout the drying process. This
was because the higher the air temperature, the greater the drying rate (TRAVAGLINI et al. 1993).
The difference in the moisture content was not very high at the beginning. However it increases
with the drying process and in the whole form, a significant part of the moisture is free on the
banana surface and easily removed. At the other drying times, the differences increased because of
internal resistance to moisture transport. In this period, the water interacts with polar groups of the
molecules of the constituents and, therefore, the higher the temperature the more easily the water is
removed.
Since the use of low drying temperatures leads to long processing times, high drying
temperatures could be used because neither color or texture are altered in the product and consumer
requirements are met.
Dried banana should have 20-25% moisture content (BANANA, 1995; PRODUCO, 1995;
TRAVAGLINI et al. 1993). Thus the suitable drying time based on moisture content can be
determined from the drying curves.

Dimensionless moisture, (U/Uo)

1,2
T = 50C
T = 60C
T = 70C
Model

1,0
0,8
0,6
0,4
0,2

10

20

30

40

50

60

Drying time, t(h)

Figure 1- Experimental drying curves fitted using the exponential model at the drying temperatures of 50, 60 and 70 C.

Water activity
Water activity is an important factor in product conservation because physical-chemical and
microbiological alterations that can occur during processing and storing of a food product depend
on it.
Figure 2 shows the variation in water activity during the drying period, for the three drying
temperatures used (50, 60 and 70C). At the 50C drying temperature, water activity reached 0.76
after 51 hours drying. However, at 60 and 70C, values of 0.70 and 0.69 were attained after 36 and
30 hours drying, respectively.

2016

T= 50C
T= 60C
T = 70C

Water activity (AW)

1,0
0,9
0,8
0,7
0,6
0,5 0

10

15

20

25

30

35

40

45

50

55

Drying time (h)

Figure 2 - Banana water activity curves with drying time at 50, 60 and 70C.

Figure 2 also shows that in a single drying time, water activity in the product increases with
decrease in drying temperature. However, at a fixed drying temperature, water activity decreased
with drying time. This is related to water loss during the drying process. At higher temperatures, the
water evaporation rate is higher, influencing the moisture content and consequently water activity in
the product (SILVA, 1995; TRAVAGLINI et al. 1993).
Data on water activity in dried banana at the end of drying found in this study are in the range of
water activity for products with intermediary moisture. According to Erickson (1982), these values
generally range from 0.60 to 0.84 for 25C which make dried banana little susceptible to physicalchemical or microbiological deterioration.
Water activity relationship with moisture content
Water activity in function moisture content from dry banana type passa, at different
temperatures, is shown in Fig 3, respectively. It can clearly be seen from these graphs, a constant
water activity, moisture contents increase with decreasing temperature. McLAUGHLIN and
MAGGE (1998) obtained similar results when they studied potato isotherms at temperatures of 30,
45 and 60C and found that water activity decreased with reduction in moisture content. This trend
may be explained by considering excitation states of molecule. At increased temperatures molecules
are in an increased state de excitation, thus increasing their distance apart and decreasing the
attractive forces between them. This leads to a decreased in the degree of water sorption at given
relative humidity with increasing temperature.

2017

Moisture content (dry basis)

3
T= 70C
T= 60C
T= 50C

0
0,65

0,70

0,75

0,80

0,85

0,90

0,95

1,00

Water activity (Aw)

Figure 3 - Water activity in function of banana moisture content, at drying temperatures of 50, 60 and 70 C.

These graphs also show an increase in equilibrium moisture content with increasing water
activity a constant temperature. These changes in equilibrium moisture content are due to an
inability of the foodstuff to maintain vapor pressure at unity with decreasing moisture content. As
moisture content decrease, moisture in the food tends to show a lower vapor pressure, acting as if in
solution, changing with atmospheric humidity. It is these changes in vapor pressure in the food with
atmospheric humidity which result in the characteristic sigmoid shape of water sorption isotherms
(CAURIE; 1970).
Figure 4 shows the banana water sorption isotherm obtained at 25C for the product dehydrated
at drying temperatures of 50, 60 and 70C. The sigmoid model, (equation 5), was fitted to the
experimental data using non-linear regression analysis (p>0.01).
U = 0,3914 +

49,3464
1 + exp

( Aw1, 0757 )
0, 0340

...R2 = 0,96....(5)

Was verified that the sigmoid model of four parameter shown by equation 5, was adjusted well
to the experimental data (R2 = 0.96). The behavior of the isotherm was sigmoid, as observed in
most foods, for the dry banana type passa it is in the water activity range of 0.66 to 0.98 and during
the drying process, the water was removed between 20-25% moisture content.

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Moistute content, U (dry basis)

Model sigmoid
Experimental

0
0,60

0,65

0,70

0,75

0,80

0,85

0,90

0,95

1,00

Water activity (Aw)

Figure 4 - Water activity in function of the moisture content calculated at 25C by the sigmoid model.

CONCLUSIONS
-

The banana drying times, to reach the final moisture content in the 23-25% range. using the
dehydration conditions of drying speed of 1.5 m/s, relative humidity of 12 4% and flow of
parallel air to the material, for air temperatures of 50, 60 and 70C were 51, 36 and 30 hours,
respectively.
An exponential model can describe the drying banana process type passa.
Water activity varied in function of the drying time. For a single time the banana water activity
increases with decrease in temperature, whereas for a fixed temperature the water activity
decreases with the increase in drying time.
The banana moisture content varied in function of the water activity and can be described by a
four parameter sigmoid polynomial model.
LITERATURE

Agrianual (2003). Anurio da agricultura brasileira. So Paulo: FNP Consultoria & Comercio.
521p.
Banana: Cultura, Matria Prima, Processamento e Aspectos Econmicos. (1995), Campinas, Brazil:
ITAL,. 302p (Serie de Frutas Tropicais N 3).

2019

Cano-Chauca, M., Ramos, A.M., Stringheta, P.C. (2002). Color and texture evaluation during
banana drying (Musa spp nanica (AAA)). Alimentaria, 329, 153-158p. .
Caurie, M. A. (1970), Practical approach to water sorption isotherms and the basis for the
determination of optimum moisture levels of dehydrated foods. J. Food Techno,v.6, pp. 85-93.
Erickson, L.E. (1982), .Recent developments in intermediate moisture foods. Journal of Food
Protection, Ames, 45 (5), pp. 484-491.
Mclaughlin, C.P. and Magee, T.R. (1998), The determination of sorption isotherm and the isosteric
heats of sorption for potatoes. Journal of Food Engineering, (35), pp. 267-280.
Produo de Banana Passa. (1995), Braslia DF: Ministrio da Agricultura, do Abastecimento e da
Reforma Agrria, Secretaria do Desenvolvimento rural,. 30p. (Srie Perfis Agro-industriais, 5).
Saguy, I., Karel, M. (1980), Modeling of quality deterioration during food processing and storage.
Food Technology, v.25, pp. 78-84.
Silva, J. S. (1995), Pr-processamento de produtos agrcolas, Instituto Maria, Juiz de Fora, M.
Gerais, Brazil. 250p.
Travaglini, D.A., Neto, M.P., Bleinroth, E.W., Leito, M.F. (1993), .Banana-Passa: Princpios de
secagem, conservao e produo industrial. Campinas: ITAL/ Rede de Ncleos de Informao
Tecnolgica, 73p. (Manual Tcnico 12).

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