Drying Kinetics of Green Banana Flour

Presented by
Avishruti Poudel
B.Tech 4th year
Batch :2074
Roll no: 2
 Content
• Introduction
• Statement of problem
• Objective
• Significance of study
• Materials
• Method
• Analysis
 Introduction
• Green banana flour is derived from banana of maturity index 1,2 or 3.
• Used in culinary in many part of the world.
• Rich in resistant starch.
• Resistant starch is not digestible and acts as dietary fiber.
• Not digested in small intestine
• Prebiotic so fermented by bacteria at large intestine
• Benefits regarding gastrointestinal disease, insulin regulation, constipation, diarrhea
and body weight.
• Incorporated in wheat products such as bread, muffin, pasta, noodles and ice-cream,
baby foods etc.
• Popular choice for gluten-free products for celiac patients.
• Drying is used to preserve the natural component present in the fruit
• Drying kinetics helps to understand the extent of moisture removal in given
period.
• Drying involves both heat and mass transfer.
• Necessary for process optimization and improve quality of product.
• Influenced by pretreatment, size of material, temperature.
 Statement of problem
• Unhealthy food habit has led to constipation, cardiovascular disease
and inadequate uptake of fibers.
• Although being one of the most produced fruit, 1/3rd of total produced
is damaged by overripening and mechanical damage.
• Climacteric, so ripens quickly.
• Knowing drying characteristics is important as low temperature long
time might increase the cost and high temperature short time might
decrease the nutrition value.
 Objectives
• General objective
To study the drying kinetics of green banana flour.

• Specific objective
1. To study the proximate composition of green banana.

2. To prepare green banana flour.

3. To study the drying behavior of green banana.

4. To prepare drying curve

 Significance of study
• Drying kinetics helps to study effect of different pretreatments, and operating
parameters.
• Knowing required parameters, the desired quality of product can be achieved.
• Helps to reduce cost, wastage and conserve energy to produce alternative source
of energy and fiber.

Limitation of study
• Shelf life will not be studied.
 Materials
• Raw material
1. Green Banana
2. Citric acid
3. Salt
• Equipment
1. Weighing balance 6. Kjeldahl apparatus 11. pH meter

2. Hot air oven 7. Refractometer

3. Dryer 8. Glassware

4. Muffle furnace 9. Spectrophotometer

5. Soxhlet apparatus 10. Flame photometry

Method

Samples will be weighed every 30

minutes during drying and moisture
content * time curve will be
obtained.
 Analysis
• Moisture content
• Crude protein
• Crude fat
• Crude fiber
• Total ash content
• Total carbohydrate content
• Total soluble solid
• pH
• Tithable acidity
• Starch content
• Vitamin C content
• Phenolic content
• Potassium analysis
• Water Absorption Capacity
• Statistical analysis
Thank you