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

G. H. Song, M. S. Rahman, C. O. Perera

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)317-322
Number of pages6
JournalInternational Journal of Food Properties
Volume3
Issue number2
Publication statusPublished - Jul 2000

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Sulfur Dioxide
Musa
sulfur dioxide
diffusivity
bananas
Temperature
sodium metabisulfite
temperature
dipping
pretreatment
drying

ASJC Scopus subject areas

  • Food Science

Cite this

Diffusivity of sulphur dioxide in green banana as a function of temperature and concentration. / Song, G. H.; Rahman, M. S.; Perera, C. O.

In: International Journal of Food Properties, Vol. 3, No. 2, 07.2000, p. 317-322.

Research output: Contribution to journalArticle

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