Moisture adsorption isotherms properties of dried overripe barlin fruit (Musa acuminata AA.) powder
1 Department of Agroindustrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, East Java, Indonesia.
2 Department of Biosystems Engineering, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, East Java, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2023, 18(02), 1386–1395
Publication history:
Received on 09 April 2023; revised on 26 May 2023; accepted on 28 May 2023
Abstract:
Moisture sorption of dried overripe barlin banana powder using the static gravimetric method. The materials were conditioned at 5, 10, and 25 oC with a water activity range of 0.16 to 0.86. Five mathematical models to describe the suitability of the phenomenon of adsorption experimental data using non-linear regression. The thermodynamic properties such as isosteric heat and Gibbs free energy are evaluated in this paper. The experimental results indicated that the equilibrium moisture content of dried overripe barlin banana powder increased with increasing water activity and decreasing temperature. The results of the model are based on the goodness of fit, and the Peleg model is the most suitable for describing the adsorption phenomenon with the type II sigmoidal shape. Monolayer moisture content and adsorption surface area using the GAB model are in the range of 6.18-7.81%d.b and 219.09-246.39 m2/g d.b, respectively, which increases with increasing temperature. Moreover, isosteric heat decreases with an increase in equilibrium moisture content and is opposite to the value of Gibbs free energy. In addition, the hygroscopicity of the dried overripe barlin banana powder increased with temperature and water activity.
Keywords:
Barlin banana; Hygroscopicity; Moisture adsorption isotherms; Thermodynamic properties
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