Moisture sorption isotherms of green chilli |
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| Authors: | MA Hossain B K Bala |
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| Affiliation: | 1. Department of Farm Power and Machinery , Bangladesh Agricultural University , Mymensingh, 2202, Bangladesh;2. Department of Farm Power and Machinery , Bangladesh Agricultural University , Mymensingh, 2202, Bangladesh Phone: 880‐ 91 55518 Fax: 880‐ 91 55518 |
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| Abstract: | The adsorption and desorption equilibrium moisture contents of green chilli were determined experimentally in relative humidity range of 11‐97% and at the temperatures of 20, 30, 40 and 50°C. The experimental procedure used was a dynamic method with periodically recording of sample mass. 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. Nine sorption isotherm 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 of green chilli. |
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| Keywords: | Red wine Red wine flavor Red wine aroma |
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