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

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

doi:10.1080/10942910009524637

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

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

^*Corresponding author for this work

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

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 language	English
Pages (from-to)	317-322
Number of pages	6
Journal	International Journal of Food Properties
Volume	3
Issue number	2
DOIs	https://doi.org/10.1080/10942910009524637
Publication status	Published - Jul 2000

ASJC Scopus subject areas

Food Science

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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.",

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AB - 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.

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

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