Please use this identifier to cite or link to this item: http://ir.library.ui.edu.ng/handle/123456789/1869
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dc.contributor.authorFalade, K. O.-
dc.contributor.authorAwoyele, O. O.-
dc.date.accessioned2018-10-11T08:30:25Z-
dc.date.available2018-10-11T08:30:25Z-
dc.date.issued2005-
dc.identifier.issn1459-0255||1459-0263-
dc.identifier.otherui_art_falade_adsorption_2005-
dc.identifier.otherJournal of Food, Agriculture & Environment 3(1), pp. 97-102-
dc.identifier.urihttp://ir.library.ui.edu.ng/handle/123456789/1869-
dc.description.abstract"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. "en_US
dc.language.isoenen_US
dc.publisherWFL Publisheren_US
dc.titleAdsorption isotherms and heat of sorption of fresh and preosmosed oven-dried bananasen_US
dc.typeArticleen_US
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