Equilíbrio higroscópico da banana-passa e da casca da banana.

Abstract

It was objectified with this work to determine experimentally the sorption isotherms for the banana and for the peel of the mature banana in function of controlled conditions of temperature and relative humidity of the air, to adjust different traditional mathematical models to the data, and to select that that best represents the phenomenon of higroscopicity of the banana and of the peel of the banana. Among the tested models, which better it was adjusted to the results for prediction of the isotherms of sorption of the banana it was the model of modified Halsey, and for the peel of the banana it was the model of Sigma-Copace.