EQUILIBRIUM MOISTURE CHARACTERISTICS OF DRIED EGGPLANT AND OKRA

AYRANCI E.

NAHRUNG-FOOD, vol.39, no.3, pp.228-233, 1995 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 3
  • Publication Date: 1995
  • Doi Number: 10.1002/food.19950390306
  • Journal Name: NAHRUNG-FOOD
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.228-233
  • Akdeniz University Affiliated: Yes

Abstract

Equilibrium moisture characteristics of dried eggplant and dried okra were studied at 20 degrees C and 27 degrees C. Moisture sorption isotherms of these dried vegetables were derived using the static method. Sorption data were treated according to some well-known isotherm equations. The parameters of these equations were obtained and goodness of fit of data to these equations were tested. The trends in monolayer moisture contents at different temperatures were examined. Finally, the heat of sorption data were derived with the use of CLAUSIUS CLAPEYRON type equation and presented in graphical form.