International Journal of Food Science & Technology · 1994 · 17 citations · 10 references
AgricultureChemical EngineeringFood ScienceFood PreservationLyophilizationTransport PhenomenaFood DryingFruit DryingMoisture AnalysisMoisture SorptionMoisture TransportRelative HumidityDrying KineticsMass Transfer During DryingMoisture Sorption BehaviorRelative Humidity EffectsSorptionSorption IsothermsWater Sorption IsothermsWater Vapor Sorption
The kinetics of water vapour sorption of drum‐dried banana was determined at several conditions of temperature (10, 22, 30 and 40°C) and relative humidity (31–97%). For relative humidities below 75% there was a large reduction in sorption rate for a small amount of water absorbed. This type of product presents a very porous structure.
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