ملخص
Effective diffusivity of sulphur dioxide uptake in green banana was measured as a function of temperature (20-30°C) and concentration (6,000-10,000 ppm) of dipping solutions. The effective diffusivity varied from 2.40×10-10 to 19.05×10-10 m2/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.
اللغة الأصلية | English |
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الصفحات (من إلى) | 317-322 |
عدد الصفحات | 6 |
دورية | International Journal of Food Properties |
مستوى الصوت | 3 |
رقم الإصدار | 2 |
المعرِّفات الرقمية للأشياء | |
حالة النشر | Published - يوليو 2000 |
منشور خارجيًا | نعم |
ASJC Scopus subject areas
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