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Adsorption isotherms and heat of sorption of fresh and preosmosed oven-dried bananas
"Three banana varieties (Omini Red, Cavendish and Cooking banana) were transversely cut into 10 mm slices, pretreated in sucrose solution of 52, 60 and 68°B and maintained at 25°C for 12 hours. Both fresh and preosmosed banana slices were subsequently oven-dried at 60°C for 72 hours. Adsorption isot...
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2005
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| LEADER | 00000njm a2000000a 4500 | ||
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| 001 | oai:repository.ui.edu.ng:123456789/1869 | ||
| 042 | |a dc | ||
| 720 | |a Falade, K. O. |e author | ||
| 720 | |a Awoyele, O. O. |e author | ||
| 260 | |c 2005 | ||
| 520 | |a "Three banana varieties (Omini Red, Cavendish and Cooking banana) were transversely cut into 10 mm slices, pretreated in sucrose solution of 52, 60 and 68°B and maintained at 25°C for 12 hours. Both fresh and preosmosed banana slices were subsequently oven-dried at 60°C for 72 hours. Adsorption isotherms of fresh and preosmosed oven-dried banana slices were determined at 20 and 40°C using gravimetric–static method. Suitability of eight sorption models in describing the adsorption data was tested. Moreover, isosteric heat of sorption of both fresh and preosmosed oven-dried bananas was determined using Clausius–Clapeyron equation. Adsorption isotherms of fresh and preosmosed oven-dried banana slices gave type I (J–shaped) isotherms. Isotherms were affected by temperature and pretreatment sucrose solution concentration. Crossing of isotherms occurred at aw~0.55-0.70. Among the eight models, tested, Guggenheim-Anderson-de Boer (GAB) model gave the best fit. Calculated GAB monolayer moisture (Mm) content (9.80–20.8% d.b.) decreased with increase in temperature. Generally GAB Mm content increased with increase in total solids (%) content of preosmosed banana slices. Isosteric heat of sorption increased with decreased moisture content in banana slices. " | ||
| 024 | 8 | |a 1459-0255||1459-0263 | |
| 024 | 8 | |a ui_art_falade_adsorption_2005 | |
| 024 | 8 | |a Journal of Food, Agriculture & Environment 3(1), pp. 97-102 | |
| 024 | 8 | |a http://ir.library.ui.edu.ng/handle/123456789/1869 | |
| 245 | 0 | 0 | |a Adsorption isotherms and heat of sorption of fresh and preosmosed oven-dried bananas |