Avaliação de isotermas de sorção de banana desidratada

Abstract

This study aimed to evaluate the sorption isotherms of dehydrated banana submitted to pre-treatments. For this work we used banana “prata”. The sanitized fruit was submitted to osmotic dehydration pretreatment followed by fermentation for 12, 36 and 60 hours using 6.3 and 3.5 pH. The samples were placed in a dryer using drying air temperature of 55°C. The isotherms were determined by gravimetric method using saturated salt solutions with water activity known with 25ºC. It was found that there was a significant difference to the moisture balance in treatments 12 and 36 hours of fermentation in environments with water activity of 0.62 to 0.85. But the 60h treatment of fermentation there was no significant difference. There was no significant difference on the samples in environments with low Aw values (0.22 to 0.43). It can be concluded that the models Peleg, and Oswin set although the dehydrated banana isotherms.