Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effects of far infrared-assisted heat pump drying on drying characteristics, water status, total phenols and antioxidant properties of banana (Musa sapientum L.) slices


Jin Yue 1, Xiaoyong Song 3, Yun Deng 1*, Zhenmin Liu 2, Yuanrong Zheng 2, Yanyun Zhao 1

Recieved Date: 2013-05-18, Accepted Date: 2013-10-26


In order to evaluate the effect of far infrared-assisted heat pump drying on drying characteristics, water status, total phenols and antioxidant properties of banana (Musa sapientum L.) slices, samples were dried in a heat pump (HP) dryer alone or combining with far-infrared radiation (FIR) with the power of 500 and 1000 W, at 40°C and 0.8 m/s air velocity. The specific moisture extraction rate (SMER), the relaxation time (T2), total phenolic content (TPC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical activities, ferric reducing antioxidant power (FRAP), moisture, texture and color were examined. HP+FIR improved SMER and moisture diffusivity, shorten drying time compared with HP alone, and the moisture removal rate increased with an increase in the power supplied to the FIR rods. The T2 of NMR spectrum presented five peaks indicating five different species (T2A, T2B, T2C, T2D and T2E) distributed in the banana tissue. The T2 obviously decreased after drying, and the peak of components with T2E and T2D disappeared. FIR increased the peak area percent of T2A, and reduced those of T2B and T2C. Drying caused significant losses in TPC, DPPH and FRAP compared to fresh bananas. HP alone-dried samples showed significantly lower hardness and crispness values than combination of FIR with HP-treated ones. No significant differences in firmness were found between HP+5FIR and HP+10FIR treatments. All dried banana slices presented lower lightness but higher redness and yellowness than raw ones. The TPC, DPPH, FRAP, lightness and crispness values increased with an increase of FIR power compared with HP alone. These results showed that HP+FIR can improve drying efficiency, alleviate losses of antioxidant properties and color differences, and maintain stability of the dried banana slices.


Heat pump drying, specific moisture extraction rate, far-infrared radiation, NMR, antioxidant activities, quality, banana

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 505-510

Full text for Subscribers

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :