Effects of drying temperature and packaging type on selected physicochemical properties of Gia Huong banana (Musa sapientum L.) powder
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Abstract
This study aimed to evaluate the effects of drying temperature, moisture content, and packaging type on certain physicochemical properties of Gia Huong banana (Musa sapientum L.) powder. The experiment was conducted at four drying temperatures (45ºC, 50ºC, 55ºC, and 60ºC) to determine the appropriate value, then the products were dried to the target moisture levels of 6%, 8%, 10%, and 12% for quality evaluation. Three types of packaging materials (PE, PA, and PA/Al) were used to assess the storage stability of banana powder over a four-week period. The results indicate that drying at 55 °C produced powders with high lightness (L*), good solubility, and low water activity (aw). When dried to 8% moisture content, the banana powder exhibited stable color (L* value of 72.38 and b* value of 14.04), a solubility of 3.847%, and a water activity of 0.537, low enough to inhibit microbial growth. Among the tested packaging types, PA/Al demonstrated superior storage performance compared to PA and PE, effectively maintaining moisture content and color stability.
Tóm tắt
Nghiên cứu này được thực hiện nhằm đánh giá ảnh hưởng của nhiệt độ sấy, độ ẩm và loại bao bì đến một số tính chất hóa lý của bột chuối già hương (Musa sapientum L.). Nghiên cứu được bố trí với bốn mức nhiệt độ sấy (45 °C, 50ºC, 55ºC và 60ºC) để xác định giá trị phù hợp, sau đó sản phẩm được sấy đến các mức độ ẩm mục tiêu là 6%, 8%, 10% và 12% để đánh giá chất lượng. Ba loại bao bì (PE, PA và PA/Al) được sử dụng để đánh giá khả năng bảo quản bột chuối trong thời gian 4 tuần. Kết quả cho thấy nhiệt độ sấy ở 55ºC giúp sản phẩm đạt độ sáng cao, độ hòa tan tốt và giá trị độ hoạt động nước (aw) thấp. Khi chuối được sấy đến độ ẩm 8%, bột thu được có màu sắc ổn định, với giá trị L* đạt 72,38; giá trị b* đạt 14,04; độ hòa tan đạt 3,847% và độ hoạt động của nước là 0,537, giá trị đủ thấp có thể hạn chế sự phát triển của vi sinh vật. Trong đó, bao bì PA/Al cho hiệu quả bảo quản tốt hơn so với PA và PE, giúp duy trì độ ẩm và màu sắc ổn định.
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