Study of sorption isotherm and isosteric heat of Kepok Banana (Musa paradisiaca F.) slice

International Conference on Green Agro-industry and Bioeconomy

农业科学;工业技术（总论）;经济学

Susilo, B.^1 ; Maharani, D.M.^1 ; Hawa, L.C.^1 ; Fitri, D.N.K.^1

Department of Agricultural Engineering, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia^1

关键词: Clausius-Clapeyron equations;    Constant temperature;    Equilibrium moisture contents;    Equilibrium water contents;    Gravimetric methods;    Increasing temperatures;    Moisture sorption isotherms;    Post-harvest technologies;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/230/1/012017/pdf
DOI  :  10.1088/1755-1315/230/1/012017

来源: IOP

【 摘 要 】

Kepok banana (Musa paradisiaca F.) is an abundant commodity in Indonesia. This commodity is a kind of horticulture that has high risk to be defect and damage, moreover if it is handled with poor of post-harvest technology, it makes the economic value of this commodity comes low. The processing is needed in order to preserve quality and to improve economic value. Kepok banana contains high amylose and starch around 29.50% so it is suitable to be processed as flour. The critical step of flour processing occurs in the drying process of banana slices so this research focused on slices form. Two important factors of drying process are the equilibrium water content and water activity (aw). The relationship between moisture content and aw at constant temperature is known as Moisture Sorption Isotherm (MSI). The MSI of Kepok banana slice was experimented by static gravimetric method with 5 types of saturated salt in aw range of 0.05-0.90 at 30°C, 40°C, and 50°C. It was tested by BET (Braunauer, Emmet and Teller), Smith, Oswin, Caurie, and GAB (Guggenheim-Anderson-de Boer) model. Then the isosteric heat was calculated using the Clausius-Clapeyron equation. The results showed that the equilibrium moisture content at constant temperature increases with increasing of aw value, while at constant aw equilibrium moisture content decreases with increasing temperature. The most appropriate model in describing the characteristics of MSI Kepok banana slices is GAB model and is classified in type II. In addition, the isostreric heat for desorption is higher than adsorption.