Equilibrium moisture content model for banana (Kluai Nam Wa)

The objective of this research was to examine values of equilibrium moisture content for banana (Kluai Nam Wa) at temperature 40oC, 50oC, 60oC and 70oC in water activity ranges from 0.10 to 0.82 using a static method. Twelve equilibrium moisture content models-Oswin, Halsey, Henderson, Henderson-Thompson, Chung and Pfost, GAB, Peleg, Modified Oswin, Modified Halsey, Modified Henderson, Modified Chung-Pfost and Modified GAB- were applied to find the most suitable equilibrium moisture content model to precisely predict values of equilibrium moisture content for banana (Kluai Nam Wa). The result indicated that the values of equilibrium moisture content of banana (Kluai Nam Wa) varied on temperature and water activity. At the same value of water activity, the lower a temperature, the higher a value of equilibrium moisture content whereas at the same temperature, the higher a value of water activity, the higher value of equilibrium moisture content. Of the 12 equilibrium moisture content models, Peleg was found to be the best predicting equilibrium moisture content model. The equation of Peleg is also a simple formand easy to use to predict a value of an equilibrium moisture content of banana (Kluai Nam Wa).