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Equilibrium Moisture Content of Thai Red Chillies

Sukruedee Nathakaranakule, Wattanapong Rakwichian, Rak Dandamrongrak, Sirichai Thepa

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Abstract

The relation between air relative humidity and moisture content of the test material is necessary for drying and storage process research. The objectives of this work were to establish the experimental equilibrium relative humidity-equilibrium moisture content data for Thai red chillies named Jinda at different temperatures and evaluate the ability of six commonly used equilibrium moisture content-equilibrium relative humidity (EMC-ERH) models to fit the data obtained. The equilibrium moisture content of Thai red chillies was determined at 32.2OC, 48.9OC and 68.3OC by static method with 11.1% - 96.5% relative humidity. Six common models were applied to analyze the experimental data. It was found that the equilibrium moisture content can be predicted by Modified Halsey model.

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What this paper is about

The relation between air relative humidity and moisture content of the test material is necessary for drying and storage process research. The objectives of this work were to establish the experimental equilibrium relative humidity-equilibrium moisture content data for Thai red chillies named Jinda at different temperatures and evaluate the ability of six commonly used equilibrium moisture content-equilibrium relative humidity (EMC-ERH) models to fit the data obtained. The equilibrium moisture content of Thai red chillies was determined at 32.2OC, 48.9OC and 68.3OC by static method with 11.1% - 96.5% relative humidity. Six common models were applied to analyze the experimental data. It was found that the equilibrium moisture content can be predicted by Modified Halsey model.

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Available abstract

The relation between air relative humidity and moisture content of the test material is necessary for drying and storage process research. The objectives of this work were to establish the experimental equilibrium relative humidity-equilibrium moisture content data for Thai red chillies named Jinda at different temperatures and evaluate the ability of six commonly used equilibrium moisture content-equilibrium relative humidity (EMC-ERH) models to fit the data obtained. The equilibrium moisture content of Thai red chillies was determined at 32.2OC, 48.9OC and 68.3OC by static method with 11.1% - 96.5% relative humidity. Six common models were applied to analyze the experimental data. It was found that the equilibrium moisture content can be predicted by Modified Halsey model.

Key concepts: Equilibrium moisture content, Relative humidity, Water content, Humidity, Moisture, Environmental science, Thermodynamics, Mathematics

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