000			02039nam a22001817a 4500
003			OSt
005			20240919160458.0
008			240829b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aSantiago, John Edmar B.
245			_aDetermination of absorption isotherm of banana (Musa acuminata x Musa balbisiana) blossom / _cJohn Edmar B. Santiago
260			_aCity of Batac : _bMMSU, _c2024.
300			_axv, 77 leaves : _c29 cm
500			_aUTHESIS (Bachelor of Science in Agricultural and Biosystems Engineering)
504			_aBibliography: leaves 45-47
520			_aAdsorption isotherm of banana blossom (Saba Banana variety) was determined by standard static gravimetric method at four experimental temperatures (15℃, 25℃, 35℃, and 45℃) with water activity range of 0.113 to 0.859. The experimental equilibrium moisture content obtained in this study was fitted to Brunauer-Emmett Teller (BET), Guggenheim-Anderson-de-Boer (GAB), Henderson-Thompson, Oswin, and Caurie equations to predict the adsorption behavior of banana blossom. The adsorption isotherm of banana blossom was found to be a Type II isotherm in lower temperatures (15℃ and 25℃) while Type IV isotherm in higher temperatures (35℃ and 45℃) and it was also found that the equilibrium moisture content of banana blossom increases as the water activity increases for each of the temperatures. The GAB Model fitted the best to the experimental data at 15 ℃ and 35 ℃ while the Oswin Model fitted the best at 25℃ and 45℃. These models are suggested for drying, storing, and packaging banana blossoms. The drying curve of banana blossom was also studied and it was observed that the pre-heating period starts at the first two hours then a constant rate period happens between two to nine hours and a falling rate period happens thereafter. The rehydration property of banana blossom was also studied and it was found that the higher the temperature of the water, the faster it will rehydrate.
942			_2lcc _cTHEDIS
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