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
收藏
页码：317 / 322
页数：6
相关论文
共 50 条
12345