MOISTURE ISOTHERM CHARACTERISTICS FOR RED CHILLI
作者:
M. A- Hossain,
B. K. Bala,
期刊:
Drying Technology
(Taylor Available online 2000)
卷期:
Volume 18,
issue 1-2
页码: 503-515
ISSN:0737-3937
年代: 2000
DOI:10.1080/07373930008917720
出版商: Taylor & Francis Group
关键词: red chilli;adsorption;desorption;equilibrium moisture content;isotherm models
数据来源: Taylor
摘要:
The adsorption and desorption equilibrium moisture contents for red chilli were determined experimentally in relative humidity range of 11-97% at the temperatures of 20, 30, 40 and 50°C. The effect of temperature on adsorption and desorption isotherms was found significant. Hystereses were observed for entire range of relative humidity and hysteresis loops decreased with the increase of temperature. Seven equilibrium moisture content models were fitted the experimental data at the temperatures of 20, 30, 40 and 50 °C. The modified Smith equation was the best fitted equation to the experimental data for relative humidity range of 11-97% for the adsorption and desorption isotherms for red chilli.
点击下载:
PDF (295KB)
返 回