1Department of Dairy Science & Technology, Vivekanand College, Samarth Nagar, Aurangabad, Maharashtra, India
2Department of Agricultural Engineering. MIT College, Aurangabad, Maharashtra, India
*Corresponding author: quadrisamreen333@gmail.com
Online published on 5 April, 2018.
Moisture desorption and adsorption phenomenon in banana Shirkhand were investigated at 10°C, 25°C and 40°C. The isotherm plots obtained exhibited sigmoid shape at all the three temperatures and are classified as type-II. The equilibrium moisture content rose gradually at the lower water activities followed by a steep rise at the higher water activities. The effect of temperature was more pronounced on the desorption isotherm than an adsorption isotherm. Between the three models (GAB, BET and Caurie) tested for predicting the sorption data, GAB gave the best fit at all the three temperatures as indicated by % RMS and R2 values. Properties of sorbed water viz; number of adsorbed monolayers, density of sorbed water, bound or non-freezable water and surface area of sorption were calculated for adsorption and desorption process from Caurie equation. The isosteric heat of sorption was calculated using the Clausius-Clapyron equation. Sorption isosters for each moisture contents are also been reported.
The monolayer values obtained using GAB, BET and Caurie decreased with increasing temperature
EMC shows that the banana Shrikhand is highly hygroscopic
Adsorption, desorption isotherm, EMC, BET, GAB, water activity
