Prediction of the equilibrium moisture content of tomatoes

The moisture desorption characteristics of tomato were investigated at various temperatures (40°C to 70°C) and relative humidities (13% to 57%) using an insulated drying chamber. Each sample of the halved tomatoes was dried until an equilibrium moisture content corresponding to the particular relative humidity was reached. Four moisture isotherm equations: modified Henderson, modified Halsey, modified Oswin and Guggenheim-Anderson-de Boer (GAB) were evaluated for their ability to fit the equilibrium moisture content data. The GAB equation was found to be the most suitable for predicting the equilibrium moisture content of halved tomatoes in the temperature and relative humidity ranges investigated.