African Journal of Food Science Vol. 3(10) pp.

307-315, October, 2009

Available online http://www.academicjournals.org/ajfs
ISSN 1996-0794 2009 Academic Journals

Full Length Research Paper

Influence of blanching on the drying and rehydration of

banana slices
K. A. Taiwo* and O. Adeyemi
Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, 220001, Osun State, Nigeria.
Accepted 31 August, 2009

This study examined the effect of blanching (60C; 10 min) followed by drying (50 - 80C) and
rehydrating at 100C for 15 60 min on product characteristics (shrinkage, dry matter loss, moisture
loss, electrical conductivity and rehydration capacity) of ripe and unripe banana samples. Increasing
drying temperature resulted in greater moisture loss, higher shrinkage and higher rehydrating
capacity with time. Changes in thickness were greater than the radial changes and mathematical
equations gave a good fit when related to moisture content using a linear model. The electrical
conductivity of the rehydrating solution increased as the initial temperature of drying increased and
this resulted in greater dry matter loss, indicating greater loss of membrane integrity. Blanching
improved moisture loss compared to untreated samples. The effect of product ripeness was not
significant on product attributes (shrinkage, dry matter loss, moisture loss, electrical conductivity and
rehydration capacity). Blanched samples had reduced ascorbic acid content.
Key words: Pretreatment, drying temperature, moisture loss, shrinkage, rehydration characteristics, electrical
conductivity.
INTRODUCTION
Banana is a highly perishable and bulky fruit, which
requires processing into a more stable and convenient
form. Drying brings about a substantial reduction in
weight and volume; thereby minimizing packaging, storage and transportation cost and also enable storability of
the product under ambient temperature especially in
developing countries (Senadeera et al., 2005). Dried
fruits are unique, tasty and nutritious. They are easy to
handle and can be easily incorporated during food
formulation and preparation. Dried fruit can be eaten as a
snack or added to cereals, muffins or ice cream (Etsey et
al., 2007; Reynolds, 2007).
Traditionally, fruits are sun dried as slices but
conventional dehydration leads to undesirable changes in
quality of the dried product (dark color, leathery texture
and poor flavor with a loss of nutritive values) (Maskan,
2000). Pre-drying treatments such as blanching,
sulphiting, starching, freezing, sucrose or sodium chloride
dipping (osmotic dehydration), etc. have contributed to

*Corresponding author. E-mail: [email protected],

[email protected].

the improved mass and heat transfer as well as product

characteristics (colour, texture, vitamin retention, etc) of
various fruits carrots, apple, kiwifruit, red and green
peppers, etc. (Mazza, 1983; Nieto et al., 1998; KaymakErtekin, 2002; Taiwo et al., 2002a).
Drying is a complex process accompanied by physical
and structural changes. There is a continuous change in
the dimensions of differently shaped food particulates
during drying as a result of water removal and internal
collapse of the particulates (Senadeera et al., 2005).
Shrinkage is one of the major changes taking place
during the drying process and it is observed as changes
in the outer dimensions of foods. The dimensional
changes are needed in evaluating heat and mass transfer
during drying, flow resistance through the drying bed,
predicting structural loads in bulk storage systems and
determining packaging volume. Maskan (2001) reported
that shrinkage of kiwi fruits during microwave drying was
greater than in hot air drying. The volume of plantain
cylinders was reduced to about 60% of its initial value
within 3 5 h of drying at 40C (Johnson et al., 1998).
These authors described change in volume by a coredrying model, while change in dimensions was related
linearly with moisture content.

308 Afr. J. Food Sci.

Rehydration of dried foods is a complex procedure

influenced by several factors (product chemical composition, drying techniques and conditions, composition of
the immersion medium, temperature, etc.), which play a
major role on the quality attributes of the product. There
are reports on the nature and extent of pre-treatment on
rehydration characteristics of different fruits (Lima and
Cal-Vidal, 1983; Mazza, 1983; Kaymak-Ertekin, 2002;
Taiwo et al., 2002b; Nieto et al., 1998 etc.). Microwave
dried kiwifruit slices exhibited lower rehyd-ration capacity
and faster water absorption rate than hot air dried samples (Maskan, 2001). Loss of water soluble-solids during
rehydration was affected by the pre-drying treament of
carrots. The presence of sucrose or salt on the surface of
cubed carrots impaired moisture uptake and removal
(Mazza, 1983). Electrical conductivity measurement of
the rehydrating medium provides information on the
cellular integrity of the sample and high conductivity
values are indicative of leakage of intracellular ions
(Tregunno and Goff, 1996).
The aim of this study is to investigate the effects of
blanching and ripeness on the dehydration of banana
slices dried at different temperatures and to determine
the physico-chemical characteristic of the rehydrated
banana slices.
MATERIALS AND METHODS
Sample preparation
Matured green banana (Musa acuminata colla) bunches were
obtained from the University in Ile-Ife, Nigeria to minimize variability
in raw materials. Some bunches were stored in dark cupboards to
initiate ripening. The banana was peeled manually and then cut into
discs using a cutter, vernier caliper and a knife. Samples had an
average diameter of 20 0.05 mm and thickness of 10 0.05 mm.
At least ten measurements of the thickness were made at different
points and only slices that fell within a 5% range of the average
thickness were used. Unripe samples had average moisture
content of 75.3 1.2% while ripe samples had an average moisture
content of 78 0.5%. To account for variability in the moisture content of the pulp, the initial moisture content was measured before
the slices were pretreated. The Precision Universal Penetrometer
(Stanhope-Seta Ltd, Surrey, England) was used to determine the
force needed to cut through the banana samples stored for up to
three days. The penetrometer depth (10th mm/m) for unripe
samples averaged 12.3 1.0 and 8.2 0.5 for firm ripe samples.
Penetration depth decreased with ripening. At optimal ripening,
there was no smearing of the knife during cutting (Etsey et al.,
2007).
Blanching: Sliced samples were blanched by direct immersion in
water at 60C for 10 min to avoid loss of product firmness. The
samples were then withdrawn dabbed gently with a blotting paper
to remove adhering surface water and weighed (Borges and CalVidal, 1994; Agunbiade et al., 2006). Sample weight, thickness and
diameter were taken before and after pre-treatment. Untreated
samples were used as the control.
Drying: After blanching, samples were spread thinly in the air oven

drier (DP/DK-600, MRC Ltd., Israel) at 50, 60 or 80C on a metal

tray. The weight, thickness and diameter of each sample were
monitored at 1h interval for 6 h then left to complete dryness.
Drying curves of moisture versus time were constructed and from
these drying rate curves were obtained by method of tangents
(Johnson et al., 1998).
Rehydration: Dehydrated samples were placed in glass beakers
containing distilled water in a ratio 1:30 (w/w) at 100C for 15, 30,
45 and 60 min as described by Taiwo et al. 2002a), Etsey et al.,
2007). Analysis of data on the rehydrated samples was computed
using the equations described by Levi et al. (1988):
Electrical conductivity measurement: A conductivity meter
(model CG 858, Schott Gerte GmbH, Hofheim, Germany) was
used in determining the electrical conductivity of the rehydrating
medium at rehydrating temperature of 100C at the end of each
soaking period to give information on the cellular integrity of the
sample and a high conductivity value is indicative of leakage of
intercellular ions (Tregunno and Goff, 1996). The experiment was
replicated three times.
Dry matter loss: At the end of rehydration, samples were removed
from the rehydrating solution, blotted with tissue paper and
weighed. The samples were dried in the air oven drier at 80C for
27 h to determine the solid content.
Dry matter loss (%)

(M

Sr )

Mg

x100

(2)

Mg = weight of air dried sample before rehydration

Sr is the weight of dried solids after rehydration
Dimensional changes (Shrinkage): Sample thickness and
diameter before and after drying were measured with a steel
caliper. Measurements were made at six different places on each
sample. Shrinkage was expressed as the percentage change in
thickness and diameter (Kawas and Moreira, 2001; Barat et al.,
2001).
S=

d o dt
x100
do

(3)

Where do is the initial diameter of the sample and d t is the

diameter after time (t) of drying.
Proximate analysis: Association of Official Analytical Chemists
Approved methods of (AOAC, 1996) were used to determine
moisture, ash, crude protein crude fat and ascorbic acid contents.
Moisture content: The moisture content of the banana sample was
determined gravimetrically by drying the sample at 105C until a
constant weight was obtained. The result was expressed as
percent moisture loss (wet basis).
Ascorbic acid content: Banana (5 g) sample was mashed in 100
ml of distilled water of which 10 ml was pipetted into a flask and 2.5

Taiwo and Adeyemi

50

50C

45

40

80C

60C

Unripe
blanched

35

Unripe
control

Ripe
blanched

309

Ripe
control

40

30
Moisture loss, %

Moisture loss, %

35

25

30

20

25
20

15

15

10

10

0
0

Drying time, h

ml of acetone added. The solution was titrated against

dicholoroindophenol solution until a faint pink colour persisted for 5
s. Vitamin C content was calculated in mg per 100 ml or 100 g.
Ash content: Banana sample (2 g) was weighed into a crucible
and placed in a mottle furnace at 550C for 3 - 5 h until a whitish
substance was obtained. Weight of ash was expressed as a
percentage of the initial sample weight.
Crude fat: Soxhlet extraction method was used.
Crude protein (N 6.25): Was determined using the Kjeldahl
method.
Statistical analyses
All experiments were performed at least in triplicates. As no specific
replication effect was detected for the experimental data (P > 0.05),
therefore the data from total measurements were averaged and
average values were reported. Statistical analyses were carried out
using PlotIT software (SPE, 1993). Data were subjected to analysis
of variance (ANOVA) followed by Tukeys comparison of means.

RESULTS AND DISCUSSION

Moisture loss
Figures 1a and b show the effects of ripeness, blanching
and drying temperature on amount of moisture loss in
banana with drying time. The higher the temperature of
drying, the higher the amount of moisture lost. At the end
of 6 h of drying, samples at 50C had lost between 30 36.2% of the moisture, while at 60 and 80C, the amount
of moisture lost ranged between 37 - 39.4% and 42.3
44.5% respectively. These curves are typical of the
drying curves obtained for all the samples. These curves

Figure 1b. Effects of blanching and ripening on moisture loss of

banana slices dried at 50C with time.

0.7

dx/dt, kg water/kg dry solids/min

Figure 1a. Effect of drying temperature on percent

moisture loss of untreated banana slices with time.

Drying time, h

50C

0.6

60C

80C

0.5
0.4
0.3
0.2
0.1
0
1

1.5

2.5

Moisture content, kg water/kg dry solids

Figure 1c. Drying rate curves of blanched unripe banana

at different temperatures.

did not exhibit a constant rate period (Figure 1c), which

agrees with the results of other studies on basil, banana
and plantain (Johnson et al., 1998; Maskan, 2000; Rocha
et al., 1993). The entire drying process for the samples
occurred in the range of falling rate period under the
conditions studied.
Although Johnson et al. (1998) reported that diffusivities
of plantain samples increased with higher drying
temperature, the result of this study showed that the
effect of increasing drying temperature from 50 to 80C
did not affect percent moisture lost (P > 0.05). With
prolonged drying time, drying rate decreased probably
due to collapse (shrinkage) of the banana structure resulting in low transport of moisture (Maskan, 2000). Unripe
banana (both blanched and control) lost more moisture than
the ripe samples at all temperatures of drying.
Blanched samples lost higher amounts of moisture
although not significantly (P > 0.05). The influence of

30

30
50C

60C

25

80C

Change in product thickness, %

Change in product thickness, %

310 Afr. J. Food Sci.

20
15
10
5
0
0

Drying time, h

25

Unripe

Unripe

Ripe

Ripe

blanched

control

control

control

20
15
10
5

Figure 2a. Effect of drying temperature on change in product

thickness of blanched banana slices.

0
0

4
6
Drying time, h

Figure 2b. Influence of blanching and ripeness on the change in

product thickness of banana slices dried at 80oC.

blanching on percent moisture loss was most noticeable

on samples dried at 50C. Blanching has been reported
to improve the drying rates of carrots, basil and green
peppers (Mazza, 1983; Rocha et al., 1993; KaymakErtekin, 2002). Blanching is known to increase the
permeability of cell walls, thus favoring faster water
migration to the surface for removal (Rocha et al., 1993).
Nieto et al. (1998) examined changes produced at the
structural level in the fruit flesh tissues subjected to pretreatments by microscopical studies. In the fresh tissue,
cells and intercellular spaces were loosely arranged in a
net-like pattern. However, blanched samples showed
broken membranes with formation of vesicles, plasmalemma breakage as well as some cell wall degradation.
Shrinkage/dimensional changes
Changes in the height of banana samples (thickness) are
shown in Figures 2a and b. Sample thickness reduced
with time and drying temperature had a significant effect
on percent change in thickness (P < 0.05). At the end of 6
h of drying, percent change in thickness at different temperatures was 14 - 15.1%, 20 - 23% and 23 - 25% at 50,
60 and 80C respectively. Samples dried at 60C showed
an initial faster shrinkage rate in thickness but after 4 h of
drying, samples dried at 80C exhibited greater
shrinkage. This result suggests that the higher the
temperature of drying, the greater the product shrinkage
which agrees with the result of Johnson et al. (1998) on
plantains. Senadeera et al. (2005) reported that both the
rate of dimensional shrinkage and maximum dimensional
shrinkage might be affected by drying temperature which
agrees with the result of this study. Blanched samples
exhibited higher changes in product thickness than in
control samples (P > 0.05). It has been suggested that
pectic substances when reduced by blanching may

account for the greater change in thickness (Plat et al.,

1991). Changes in product thickness of unripe banana
were slightly higher (P > 0.05) than in the ripe samples
Changes in sample diameter are shown in Figures 3a
and b. Reduction in diameter increased with time and
after 4 h of drying, the influence of drying at 80C was
significant (P < 0.05). Blanching prior to drying and the
state of ripeness of the samples did not affect the radial
shrinkage of the product. The maximum radial shrinkage
observed when dried at 50 or 60C ranged between 14 16% while a range of 24 - 28% was observed for samples
dried at 80C. These results suggest that at 50 and 60C,
greater shrinkage occurred axially (along product
thickness) than radially which is similar to the report of
Senadeera et al. (2005) for potato. Shrinkage of apples
due to blanching was reported to be about 23% (Nieto et
al., 1998). Maskan (2001) in his study on the drying of
Kiwi fruits reported that shrinkage followed typical drying
curve patterns with high shrinkage occurring initially and
gradual leveling off towards the end of drying so that the
final size and shape of samples were fixed before drying
was completed. A similar observation was made by
Johnson et al. (1998) in their report that the volume of
plantain samples was reduced to about 60% of its original
value in 3 - 5 h which corresponded to the pattern of
reduction in moisture content. The authors related the
change in dimension to moisture content by a core drying
linear model. The outer layer of the plantain pieces
became rigid in the earlier stages of drying but was found
to crack internally in the later stages. Similar observations
were made in this study.
Figure 3c showed the percent change in thickness and
diameter with moisture content for ripe untreated banana
dried at 60C. Differences in percent change in
dimensions increased as moisture content decreased

Taiwo and Adeyemi

30

35

80C

60C

50C

Change in diameter, %

Change in diameter, %

35

25
20
15
10
5

30
25

311

Unripe

Unripe

Ripe

Ripe

blanched

control

blanched

control

20
15
10
5
0

0
0

Figure 3b. Changes in product diameter of banana slices dried at

80C.

25

Change in dimensions, %

especially for samples dried at 60C. There was no

significant difference in percent change in dimensions in
samples dried at 50 and 80C (P > 0.05). The change in
dimensions was related to moisture content by a linear
model of the type used by Wang and Brennan (1995).
The regression constants and the correlation coefficients
are presented in Table 1. The data gave a good fit (0.879
2
< r < 0.993). Figures 4a and 4b show the relationship
between percent change in volume with time and
moisture content. Percent change in volume increased
with time (Figure 4a) and the effect of drying became
more distinct at longer drying times. Percent change was
higher at the lower moisture content (Figure 4b). At high
moisture content, drying at 60C had higher shrinkage
but at about 1.8 kg water/kg dry solids moisture, samples
dried at 80C exhibited greater shrinkage than samples
dried at 50 or 60C.

Drying time, h

Drying time, h

Figure 3a. Changes in diameter of ripe banana slices with drying

temperature and time.

% height

% diameter

20

15

10

0
1

1.5

2.5

3.5

Moisture content, kg water/kg dry solids

Figure 3c. Changes in product dimensions of ripe untreated

banana samples dried at 60oC.

Rehydration capacity (RC)

The rehydration curves of dried banana slices are shown
in Figures 5a and b. The temperature of drying did not
influence the RC of banana significantly (P > 0.05) but
the values were higher with temperature increase. For
samples dried at 50 or 60C, the slope of the curves
ranged between 0.4 and 0.46 while for those dried at
80C, the slope was between 0.51 and 0.55 which shows
a marked difference in RC. This result agrees with the
report of Maskan (2000) that drying conditions did not
influence the RC of bananas (P > 0.05). Data in Figure 5b
showed that neither blanching nor ripeness had any
significant effect on the RC of the samples (P > 0.05)
irrespective of the drying temperature which is similar to
the report of Kaymak-Ertekin (2002) that the apparent
diffusion coefficient for pretreated rehydrated green
pepper were within the confidence intervals for the value
of control samples. Rehydration rate at 100C was very
rapid. By 15min between 66 and 71% of the total water

reabsorbed had been sorbed by the dried samples. For

samples dried at 50 or 60C, the rate of rehydration had
decreased by 45 min of soaking (P < 0.05). This is in
agreement with the report of Taiwo et al. (2002a) on
rehydrated apple slices. These authors reported that
water uptake was higher at temperatures greater than
90C, which promoted faster diffusion of water into the
product through swelling and plasticizing of cell
membranes.
Dry matter loss (DML)
The amount of DML increased with time (Figures 6a and
b) and the initial drying temperature (P < 0.05). After 60
min of steeping, samples dried at 50C had lost between
19 - 25%, for those dried at 60C, %DML ranged between 22 - 29% and 30 - 37% for samples dried at 80C

312 Afr. J. Food Sci.

Table 1. Correlation parameters relating percent change in dimension to moisture content of banana samples under different conditions
of drying.

Sample
Control
Unripe
Blanched

Temp (C)
80
60
50
80
60
50

Percent change in thickness =

-12.987x + 38.166
-12.213x + 39.937
-9.524x + 30.155
-14.514x + 43.188
-12.580x + 41.484
-9.434x + 29.794

r
0.961
0.879
0.899
0.986
0.885
0.929

Percent change in diameter =

-15.046x + 44.424
-10.694x + 33.882
-8.049x + 26.756
-14.680x + 44.545
-10.154x + 33.005
-9.238x + 29.699

r
0.930
0.957
0.887
0.958
0.936
0.914

80
60
50
80
60
50

-12.692x + 37.753
11.692x + 38.210
-9.939x + 29.935
-13.957x + 41.259
-12.461x + 39.868
-10.607x + 32.312

0.991
0.910
0.991
0.981
0.954
0.981

-14.192x + 42.350
-9.689x + 30.763
-10.703x + 33.437
-13.929x + 41.86
-9.736x + 31.199
-9.065x + 29.123

0.993
0.964
0.971
0.928
0.958
0.965

Control
Ripe
Blanched

x Moisture content, kg water/kg dry solids.

60

80C

45
40
Change in volume, %

Change in volume, %

50

60C

50C

50

80C

60C

50C

40
30
20
10
0

35
30
25
20
15
10
5
0

Drying time, h

50C

60C

80

80C

60
50
40
30
20
10
0
0

10

20

30

40

2.5

3.5

Figure 4b. Influence of moisture content and drying temperature

on change in volume of ripe blanched banana samples .

Rehydration capacity, %

Rehydration capacity, %

70

Moisture content, kg water/kg dry solid

Figure 4a. Influence of drying temperature and time on change

in volume of ripe untreated banana samples.

80

1.5

50

60

70

Unripe

Ripe

Ripe

60

blanched

control

blanched

control

50
40
30
20
10
0
0

20

40

60

80

Rehydration time, min

Rehydration time, min

Figure 5a. Influence of drying temperature

rehydration capacity of unripe banana slices.

Unripe

70

on

Figure 5b. Influence of blanching and ripeness on the rehydration

capacity of banana Slices with rehydration time.

40
35
30
25
20
15
10
5
0

35

80C

60C

50C

30

10

20

30

40

50

60

70

Rehydration time, min

Dry matter loss, %

Unripe

Ripe

Ripe

blanched

control

blanched

control

20
15
10
5

Figure 6a. Effect of drying temperature on dry mater loss with

rehydration time of unripe banana slices.

0
0

1.2

20

40

60

80

Rehydration time, min

50C

60C

80C

Figure 6b. Effect of blanching and ripeness on dry matter

loss with rehydration time.

0.8
0.9

0.6

Ripe

Unripe

Ripe

0.2
0
20

40

60

80

Rehydration time, min

Figure 7a. Effect of drying temperature on electrical

conductivity of immersion solution of unripe banana slices
rehydrated with time.

0.7

Control

Control

blanched

blanched

0.6
0.5
0.4
0.3

us/cm

0.4

Unripe

0.8

Electrical conductivity, us/cm

Electrical conductivity, s/cm

Unripe

313

25

Dry matter loss, %

Taiwo and Adeyemi

0.2
0.1
0
0

80C. The wide range in values is influenced by

pretreatment and state of ripeness. Although the
influence of blanching and state of ripeness for each
drying temperature was not significant on %DML (P >
0.05), however, slightly higher DML values were obtained
for blanched samples as well as for unripe samples. This
agrees with the result of Mazza (1983) that loss of water
soluble solids during rehydration was affected by the predrying treatment. Unlike RC that was very rapid initially,
the rate of DML was gradual. In the first 15 min of soaking, the %DML ranged between 16 and 36% (depending
on temperature of drying, etc.) while in the same time
span 66 - 71% moisture had been absorbed. These
values are similar to those reported for apples by Taiwo
et al. (2002).
Electrical conductivity (EC)
Data on EC of the rehydrating medium is shown in Figures

10

20

30

40

50

60

70

Rehydration time, min

Figure 7b. Effect of blanching and ripeness on the electrical

conductivity of immersion solution of dried banana slices with
rehydration time.

7a and b. The EC of the steeping liquid increased with

the soaking time and drying temperature. By 1 h of
soaking, maximum values of 0.7 - 0.94 s/cm were
obtained depending on the initial drying temperature. The
higher the EC values the greater the amount of
electrolytes released into the rehydrating medium. The
impact of blanching and state of ripeness on electrolyte
release was not significant (P > 0.05) but the values were
slightly higher for blanched and unripe samples than for
ripe or control bananas. During thermal processing,
changes occur in the polymeric properties of food fibres
with resulting changes in EC. It has been reported that
blanching promotes leakage of intercellular ions from the
sample tissue (Halden et al., 1990; Taiwo et al., 2002b)

314 Afr. J. Food Sci.

Table 2. Chemical composition of banana slices dried at 60C.

Constituent

Ripe samples

Unripe samples

Blanched

Control

Blanched

Control

Moisture %
Ash %

4.82* 0.30
7.53 0.9

5.18 0.25
7.74 0.12

4.77 0.32
8.14 0.13

5.02 0.42
8.22 0.11

Fat %

0.28 0.02

0.32 0.03

0.21 0.05

0.34 0.04

Protein%

1.05 0.06

1.12 0.03

1.07 0.5

1.07 0.6

Ascorbic acid (mg)

9.92 0.62

10.05 0.57

8.22 0.81

8.32 0.55

- Average of three readings standard deviation.

This result suggests that blanching at 60C for 10 min

achieved minimal disintegration of cellular constituents.
Higher EC values for unripe samples is contrary to
expectation because soluble solids are largely sugars
and as the fruit matures, its concentration of juice solids
(which are mostly sugars) changes (Agunbiade et al.,
2006). Sucrose comprised more than 70% of the total
sugars in ripe bananas and plantains and about half of
the total sugars in overripe fruits (Marriot et al., 1980). It
is expected that ripe samples containing more sugar
would exhibit higher electrolyte leakage resulting in
higher EC values. During ripening, the flesh becomes
softer owing to interconversion of pectic substances and
the breakdown of starch to sugar (Ihekonroye and
Ngoddy, 1985).
Nutritional components
Table 2 gives information on the chemical composition of
the dried samples. The ash content of the unripe samples
was higher than for ripe samples. The Ascorbic Acid (AA)
content of ripe banana was higher than the unripe while
blanched samples had reduced AA values. It is probable
that vitamin C being water-soluble would have leached
into water during blanching thus contributing to reduced
AA values for blanched samples. Taiwo et al. (2001) also
reported reduced AA content in apple slices blanched
prior to drying. Hot air drying has been reported to cause
a reduction in AA content of fruits (Taiwo et al., 2001;
Forster et al., 2003) and this is confirmed in this work as
the dried products had retention values of 20 - 29.6% of
The initial amount which are in the range of values
reported for guava by Sanjinez-Argandona et al. (2005).
Conclusion
This study examined the influence of blanching, ripeness
and drying temperature on the physico-chemical
characteristics of rehydrated banana slices. Increasing
drying temperatures (50 - 80C) facilitated greater moisture loss, greater product shrinkage, higher rehydration
capacity, increased dry matter loss and higher electrolyte

leaching. Greater shrinkage was observed along the axes

(thickness) than along the diameter or radial shrinkage.
Although the impact of blanching was not significant (P >
0.05) on most product attributes (shrinkage, dry matter
loss, moisture loss, electrical conductivity and rehydration
capacity) studied (due to the mild conditions used) it still
improved mass and solid transfer through the samples.
The influence of the state of ripeness was dependent on
the drying temperature and was negligible.
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