Hygroscopic behaviour of freeze dried bananas

Abstract

Abstract The hygroscopic behaviour of freeze dried bananas at several temperatures is presented. The adsorption isotherms were of sigmoid shape and the particle size of the freeze dried materials did not affect the general isothermal behaviour. The limits for caking were found at a water activity (aw) of about 0.33 at 38°C. The results fit the Henderson equation quite well at the four temperatures under test.