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International Journal of Food Properties Volume 3, 2000 - Issue 2
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Original Articles

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

G. H. Song Food Science Group, Horticulture and Food Research Institute of New Zealand, Private Bag 92 169, Auckland, New Zealand
,
M. S. Rahman Department of Bioresource and Agricultural Engineering, and Department of Food Science and Nutrition, College of Agriculture Sultan Qaboos University, P. O. Box 34, Al Khod 123, Muscat, Sultanate of Oman Phone: 968‐515 236 Fax: 968‐515 236 E-mail: [email protected]
&
C. O. Perera Food Science Group, Horticulture and Food Research Institute of New Zealand, Private Bag 92 169, Auckland, New Zealand
Pages 317-322 | Received 03 Jul 1999, Accepted 10 Dec 1999, Published online: 02 Sep 2009

References

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  • IFT . 1990 . Institute of Food Technologist. Expert panel on food safety and nutrition. Quality of fruits and vegetables, Scientific status summary . Food Technology , 44 : 99 – 106 .
  • McBean , D. M. , Johnson , A. A. and Pitt , J. I. 1964 . The absorption of sulfur dioxide by fruit tissue . Journal of Food Science , 29 (3) : 258 – 265 .
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  • Ross , L. R. and Treadway , R. H. 1961 . Factors affecting the sulfur dioxide uptake in sulfited pre‐peeled potatoes . American Potato Journal , 38 : 8 – 13 .
  • Rossello , C. , Canellas , J. , Santiesteban , I. and Mylet , A. 1993 . Simulation of the absorption process of sulphur dioxide in apricots . Food Science Technology , 26 (4) : 322 – 328 .
  • Stafford , A. E. and Bolin , H. R. 1972 . Absorption of aqueous bisulfite by apricots . Journal of Food Science , 37 : 941 – 943 .
  • Wood , F. W. 1966 . The diffusion of salt in pork muscle and fat tissue . Journal of the Science and Food Agriculture , 17 : 138 – 140 .

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