Corpus ID: 100375429

Prediction of the equilibrium moisture content of tomatoes

  title={Prediction of the equilibrium moisture content of tomatoes},
  author={A. Unadi and R. Fuller and R. Macmillan},
  journal={Food Australia},
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… Expand
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