Diffusivity of sulphur dioxide in green banana as a function of temperature and concentration

被引：1

作者：

Song, GH

Rahman, MS

Perera, CO

机构：

[1] Sultan Qaboos Univ, Dept Bioresource & Agr Engn, Al Khod 123, Muscat, Oman

[2] Hort & Food Res Inst New Zealand Ltd, Food Sci Grp, Auckland, New Zealand

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2000年 / 3卷 / 02期

关键词：

D O I：

10.1080/10942910009524637

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effective diffusivity of sulphur dioxide uptake in green banana was measured as a function of temperature (20-30 degrees C) and concentration (6,000-10,000 ppm) of dipping solutions. The effective diffusivity varied from 2.40x10(-10) to 19.05x10(-10) m(2)/s. Diffusivity increased with the increase of concentration and temperature of sodium metabisulfite solution. The estimated values can be used to design a sulfiting pretreatment process of green banana before drying.

引用

页码：317 / 322

页数：6

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