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Moisture Diffusion and Desorption Isotherms for Banana
Author(s) -
Phoungchandang S.,
Woods J.L.
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16067.x
Subject(s) - arrhenius equation , thermal diffusivity , desorption , thermodynamics , moisture , diffusion , activation energy , convection , chemistry , exponential function , humidity , water content , water activity , physics , mathematics , adsorption , geology , organic chemistry , mathematical analysis , geotechnical engineering
The desorption isotherms for whole peeled banana, convection dried in warm air, have been measured and fitted by the Modified‐Oswin and Modified‐Chung‐Pfost equations. The equations agreed with the water activity observed in commercial sun‐dried banana packs from Thailand. The convective drying curves for peeled banana were determined and fitted by the Newton (exponential) and Diffusion models. The Newton model was found more effective, probably due to a surface resistance that develops during drying. The drying constant, K in the Newton model, was fitted to banana temperature by the Arrhenius equation. Moisture diffusivity results agreed with previous work, including the activation energy in the Arrhenius equation.