G. Fadimu, Monilola Kudirat Adeneken, S. A. Rasaq, P. Abdulsalam-Saghir, O. Sobukola, A. Adebowale, L. Sanni
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引用次数: 1
摘要
A R T I C L E I N F O A B S T R A C T文章历史:收到时间:2018年1月20日接受时间:2019年5月21日近年来,由于芭蕉粉的健康益处和工业应用,对它的需求有所增加,然而,缺乏关于干燥方法对芭蕉粉吸附等温线影响的信息。在本研究中,使用四种干燥方法,在27°C、37°C和42°C的温度下,测定了未成熟芭蕉粉的水分吸收特性,水分活度为0.10至0.80。使用Peleg、GAB、Oswin、BET和Langmuir对生成的数据进行建模。结果表明,平衡水分
Effect of drying methods on the sorption isotherms of plantain flour
A R T I C L E I N F O A B S T R A C T Article history: Received: January 20, 2018 Accepted: May 21, 2019 The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour. In the present study, moisture sorption properties for unripe plantain flour using four drying methods at temperatures 27 °C, 37 °C and 42 °C were determined for water activity 0.10 to 0.80. The data generated were modelled using Peleg, GAB, Oswin, BET and Langmuir. The results revealed that the Equilibrium Moisture