Effect of adsorption conditions on effective diffusivity and textural property of dry banana foam mat
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Author list: Prakotmak P., Soponronnarit S., Prachayawarakorn S.
Publisher: Taylor and Francis Group
Publication year: 2011
Journal: Drying Technology (0737-3937)
Volume number: 29
Issue number: 9
Start page: 1090
End page: 1100
Number of pages: 11
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Foamed banana product, a crispy snack, can quickly adsorb the moisture from the moist air, leading to loss of textural property. The main purpose of this research was therefore to study moisture adsorption kinetics of dry banana foam mat and its texture quality change. The adsorption isotherm experiments were carried out with a standard static method using saturated salt solutions over a wide range of relative humidities from 32 to 82% and temperatures of 35, 40, and 45ฐC. Three dry banana foam densities of 0.21, 0.26, and 0.30 g/cm3 adsorbed water vapor under controlled conditions. Fick's second law coupled with an optimization technique was used to estimate the effective moisture diffusivity at sorption conditions. Empirical equations with two and three constant parameters for describing the dependence of the effective moisture diffusivity on moisture content were tested. The two constant parameters could suitably describe the variation of the effective moisture diffusivity with moisture content. The initial foam density, relative humidity, and temperature significantly affected the effective moisture diffusivity. The banana foam mats for all densities lost their crispy texture at moisture content of 0.078 kg/kg db. ฉ 2011 Taylor & Francis Group, LLC.
Keywords
Capillary condensation, Food foam
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