Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 223, Issue 6, Pages 849-852Publisher
SPRINGER
DOI: 10.1007/s00217-006-0279-z
Keywords
chilli; adsorption; isotherm models; equilibrium moisture content
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The adsorption 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 degrees C. Six equilibrium moisture content models were fitted to the experimental data. The modified Oswin model was the best fitted equation for relative humidity range of 11-97% for the adsorption data of red chilli.
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