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Original Articles

Diffusivity of sulphur dioxide in green banana as a function of temperature and concentration

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Pages 317-322 | Received 03 Jul 1999, Accepted 10 Dec 1999, Published online: 02 Sep 2009
 

Abstract

Effective diffusivity of sulphur dioxide uptake in green banana was measured as a function of temperature (20‐30°C) and concentration (6,000‐10,000 ppm) of dipping solutions. The effective diffusivity varied from 2.40×10−10 to 19.05×10−10 m2/s. Diffusivity increased with the increase of concentration and temperature of sodium metabisulfite solution. The estimated values can be used to design a sulfiting pretreatment process of green banana before drying.

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