Year: 2017 | Month: October | Volume 10 | Issue 5
Moisture Sorption Characteristics of Banana Shrikhand
Abstract:
Moisture desorption and adsorption phenomenon in banana Shirkhand were investigated at 100C, 250C and 400C. The isotherm plots obtained exhibited sigmoid shape at all the three temperatures and are classified as type-II. The equilibrium moisture content rose gradually at the lower water activities followed by a steep rise at the higher water activities. The effect of temperature was more pronounced on the desorption isotherm than an adsorption isotherm. Between the three models (GAB, BET and Caurie) tested for predicting the sorption data, GAB gave the best fit at all the three temperatures as indicated by % RMS and R2 values. Properties of sorbed water viz; number of adsorbed monolayers, density of sorbed water, bound or non-freezable water and surface area of sorption were calculated for adsorption and desorption process from Caurie equation. The isosteric heat of sorption was calculated using the Clausius-Clapyron equation. Sorption isosters for each moisture contents are also been reported.
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