A study on the sorption isotherm and shelf life on intermediate-moisture (IMB)
1989
Suyitno (Universitas Gadjah Mada, Yogyakarta (Indonesia). Fakultas Teknologi Pertanian)
Water vapour sorption isotherm of intermediate moisture banana (IMB) was studied by means of saturated salt solution technique at 22.2 degree C. The desorption and adsorption isotherms of IMB were sigmoid shape and indicate a hysteresis loop. The shelf life of IMB based on the hardening phenomena in polyethylene pouch stored at 22.2 degree C and RH 50 percent and 73 percent per pouch was investigated. In the 73 percent RH chamber, IMB in the package theoretically would never harden to a critical aw 0.5 (equivalent to about 11.0 percent moisture content) while in the 50 percent RH chamber the self life was 74-79 days.
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