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

FACUNDO PIENIAZEK; VALERIA MESSINA

Conferencia; ICFAE; 2017

The aim of the present research was to evaluatethe impact of freeze drying on texture properties of bananacv Cavendish. Freeze drying was performed at differentrates (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 aScanning Electron Microscopy (SEM); Surface textureanalysis by Grey Level Co Matrix Analysis (GLCM) andwater absorbing capability and porosity by conventionaltechniques. Micrographs performed at 250 and 500 timesmagnification revealed that T1 and T2 showed higher poroussize structure with larger and irregular cavities, and higherrehydration process was observed in T1 and T2 when it wasrelated to T3 and T4. A higher rehydration process is due toa porous network with permeable barriers. Significantdifference (P