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Suyitno T.
Fakultas Teknologi Pertanian, Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry

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Sifat Penyerapan Lembab Bubuk Buah Durian dan Sirsak Suyitno T.
agriTECH Vol 15, No 4 (1995)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2202.407 KB) | DOI: 10.22146/agritech.19297

Abstract

Moisture sorption characteristics of durian and soursop fruit powder were studied. Durian and soursop fruit powder moisture sorption isotherm data were best fitted with cubic polynomial equation curve. Soursop fruit powder was more hygroscopic then durian powder. The primary, secondary and tertiary bound water zone of durian and soursop fruit powder were located at a.: 0 - 030, 030-0.58, and 0.58 - 1.0, respectively. The critical moisture content of durian and soursop fruit powder, i.e. M.-BET, Mp, M., and ni; were decreased with increasing temperature. ,
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