Equilibrium moisture characteristics of dried eggplant and okra
- 1 January 1995
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 39 (3) , 228-233
- https://doi.org/10.1002/food.19950390306
Abstract
Equilibrium moisture characteristics of dried eggplant and dried okra were studied at 20 °C and 27 °C Moisture sorption isotherms of these dried vegetables were derived using the static method. Sorption data were treated according to some well‐known isotherm equations. The parameters of these equations were obtained and goodness of fit of data to these equations were tested. The trends in monolayer moisture contents at different temperatures were examined. Finally, the heat of sorption data were derived with the use of Clausius Clapeyron type equation and presented in graphical form.Keywords
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