Texture Analysis of Freeze Dried Banana Applying Scanning Electron Microscopy Combined with Image Analysis Techniques

PIENIAZEK, FACUNDO; MESSINA, VALERIA

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

BERKELEY ELECTRONIC PRESS

Año: 2017

1556-3758

The aim of the present research was to evaluate the impact of freeze drying on texture properties of banana cv Cavendish. Freeze drying was performed at different rates (T1= 7h (-40°C)/24h (40°C); T2= 7h (-40°C)/48h (40°C); T3= 18h (-40°C)/24h (40°C) and T4 = 18h (40°C)/48h (40°C)). Microstructure was analyzed using a Scanning Electron Microscopy (SEM); Surface texture analysis by Grey Level Co Matrix Analysis (GLCM) and water absorbing capability and porosity by conventional techniques. Micrographs performed at 250 and 500 times magnification revealed that T1 and T2 showed higher porous size structure with larger and irregular cavities, and higher rehydration process was observed in T1 and T2 when it was related to T3 and T4. A higher rehydration process is due to a porous network with permeable barriers. Significant difference (P