Deakin University
Browse

File(s) not publicly available

Prediction of the equilibrium moisture content of tomatoes

journal contribution
posted on 1998-04-01, 00:00 authored by A Unadi, Robert Fuller, R H Macmillan
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.

History

Journal

Food Australia

Volume

50

Issue

4

Pagination

200 - 203

Publisher

Australian Institute of Food Science and Technology

ISSN

1032-5298

Language

eng

Publication classification

CN.1 Other journal article

Usage metrics

    Research Publications

    Categories

    No categories selected

    Keywords

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC