Diffusivity of sulphur dioxide in green banana as a function of temperature and concentration |
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| Authors: | G. H. Song M. S. Rahman C. O. Perera |
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| Affiliation: | 1. Food Science Group , Horticulture and Food Research Institute of New Zealand , Private Bag 92 169, Auckland, New Zealand;2. Department of Bioresource and Agricultural Engineering, and Department of Food Science and Nutrition , College of Agriculture Sultan Qaboos University , P. O. Box 34, Al Khod 123, Muscat, Sultanate of Oman Phone: 968‐515 236 Fax: 968‐515 236 E-mail: shafiur@squ.edu.om |
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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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| Keywords: | Anion and actions Coagulation Coagulating power Soy protein 7S and 11S |
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