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Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms
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Harvey A. Villa-Vélez
Veröffentlicht/Copyright:
18. Februar 2012
Banana is an agricultural product of great economic importance for various developing countries. The relationship between moisture content and water activity provides useful information for the processing and storage of banana waste. The water activity and moisture content of three banana (Mussa spp. Haploid AAB cv. Nanica) waste items were analyzed to determine the desorption isotherms at six different temperatures (20, 30, 40, 50, 60 and 70°C). The desorption isotherms of the peel, pedicel and pulp of overripe bananas were determined in wide ranges of moisture content (0.001–6.360 kg kg-1 d.b.) and water activity (0.02–0.907). The theoretical GAB model was used for modelling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy and Gibbs’ free energy by way of the GAB model when the effect of temperature on the hygroscopic equilibrium was considered.
Keywords: sorption isotherms; GAB model; thermodynamic properties; banana waste; isosteric heat of sorption; water activity
Published Online: 2012-2-18
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
sorption isotherms;
GAB model;
thermodynamic properties;
banana waste;
isosteric heat of sorption;
water activity
Artikel in diesem Heft
- Article
- An Investigation on Physical Ageing of ?-Lactoglobulin and Implications for Its Storage
- Modeling and Predicting the High Pressure Carbon Dioxide Inactivation of Microorganisms in Foods
- The Effect of Microwave Pasteurization on Some Physical and Chemical Characteristics of Milk
- Optimization of Enzymatic Hydrolysis Conditions for Preparation of Gingko Peptides from Ginkgo Nuts
- Effects of Fermentation on Nutritional and Functional Properties of Soybean, Maize, and Germinated Sorghum Composite Flour
- Effect of Gluten Powder on the Quality of Fresh Spaghetti Made with Farina
- Effect of process conditions and carrier concentration for improving drying yield and other quality attributes of spray dried black mulberry (Morus nigra) juice
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- Drying Behaviour and Change in Colour and Textural Properties of Mushroom During Drying
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