Weaver, Connie Marie. 1974. Factors Influencing Enzymatic Browning of Ripening Bananas. Department of Foods and Nutrition, Oregon State University Master of Science Thesis.

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Moisture


To calculate concentrations of constituents in banana on a dry weight basis, moisture was determined. Pieces of aluminum foil (13 cm square) were coded, dried in a vacuum oven, weighed, and stored in a desiccator. Samples of banana were mashed with a fork and transferred to the appropirate foil. After the banana and foil were weighed, the samples were frozen until they could be dried. The samples were dried in a vacuum oven, preheated to 70C, at a pressure of 170 mm Hg for 12 hours. The samples were equilibrated in a desiccator before they were weighed to determine percentage of moisture in each sample.

Updated: Wednesday, June 20, 2007.

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