Desorption isotherms of imported banana application of the GAB theory

As with most agricultural products, moisture content of banana is a very im portant characteristic. Desorption isotherms of imported banana were determ ined at three temperatures (35, 50 and 70 degrees C). The experimental proc edure was a gravimetric static method. The results were adjusted by the Gug genheim, Anderson and de Beer (GAB) model, and the monolayer values were fo und to range between 0.160 and 0.345 kg/kg d.b., depending on temperature. Based on experimental desorption data, the net isosteric heat of desorption of banana was obtained over a wide range of moisture content (0.1 to 1.6 k g/kg d.b.) using the Clausius-Clapeyron equation in the temperature range 3 5-70 degrees C, and a empirical equation was used to describe the relations hip.