Abstract
AbstractThe moisture sorption isotherms of untreated banana flour (UBF) and acid treated banana flours (ATBFs) were determined using the static gravimetric method of saturated salt solutions at temperatures of 30°C. The range of water activities (aw) was calculated to be between 0.14 and 0.97. The equilibrium moisture content absorption data were fitted to four sorption models that differ in the information that can be obtained from each one: Brunauer‐Emmett‐Teller equation (BET), Guggenheim, Anderson and de Boer (GAB), Smith, and Iglesias‐Chirife. Monolayer moisture content (X0) for UBF and ATBFs were found in the range of 4.06–5.47 (BET model) and 3.87–5.88 (GAB model). The GAB model was found to be the most suitable model to describe the isothermal water sorption of UBF and ATBFs in the intervals proposed of aw. The X0 values of both models (BET and GAB) increase with increasing aw. The Banana flour treated for 11 days (ATBF3) presents the highest value of X0 compared with all samples. This result suggests that mechanism of adsorption of water and molecular structure in ATBFs was affected, attributed to changes in morphology and crystallinity of the samples with treatment.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
