期刊
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
卷 223, 期 6, 页码 849-852出版社
SPRINGER
DOI: 10.1007/s00217-006-0279-z
关键词
chilli; adsorption; isotherm models; equilibrium moisture content
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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