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Article: Infrared radiation inhibits browning of dried bananas.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The browning of fruits during the drying process impacts product quality and is a major concern. The enzyme polyphenol oxidase (PPO) appears to be the main cause of browning in bananas.
A drying process that utilizes infrared radiation could be harnessed to minimize enzymatic browning and, in turn, eliminate the need for further treating fruit to prevent it from turning brown. USDA-ARS researchers and colleagues at the University of California examined the quality characteristics of bananas that were dried using infrared radiation and natural convection. The results were compared to what occurred after drying the product using conventional hot air and forced ...
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... ... of infrared light. Although infrared radiation has been known for two centuries ... the term calorific rays to infrared radiation, with the prefix infra meaning "below." Visible and infrared radiation are parts of the broad, continuous ...
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