volume 42 issue 2 (june 2008) : 107 - 111
EQUILIBRIUM MOISTURE CONTENT OF GROUND NUT (TMV-2) AT DIFFERENT STORAGE CONDITIONS
1Agricultural Research Station,
Anantapur - 515 001, India
ABSTRACT
The experiment was conducted during 2001-2003 to determine equilibrium moisture content
(EMC) of groundnut at temperatures of 25, 35, 430C and relative humidities ranging from 35 to 80 %.
Saturated solutions of various inorganic salts were employed to create the controlled himidities in the
closed chamber. The equilibrium moisture content of groundnut obtained by equilibrating them at 35
to 80 per cent relative humidities (RH’s) at each of the temperatures of 25, 35 and 430C. Three EMCERH
models namely Helsey, Harkins-Jura and Smith were fitted to the observed data and evaluated
for predicted values and co-relation coefficient. All the EMC models gave good fit in the relative
humidity range of 35 to 55 per cent.
(EMC) of groundnut at temperatures of 25, 35, 430C and relative humidities ranging from 35 to 80 %.
Saturated solutions of various inorganic salts were employed to create the controlled himidities in the
closed chamber. The equilibrium moisture content of groundnut obtained by equilibrating them at 35
to 80 per cent relative humidities (RH’s) at each of the temperatures of 25, 35 and 430C. Three EMCERH
models namely Helsey, Harkins-Jura and Smith were fitted to the observed data and evaluated
for predicted values and co-relation coefficient. All the EMC models gave good fit in the relative
humidity range of 35 to 55 per cent.
KEYWORDS
REFERENCES
- Araullo, E.V. et al. (1976). Rice Post Harvest Technology. International Development Res., Center Ottawa, Canada.
- Greenspan, L. (1977). J. Res. for Nat’1. Bureau of Standards - A. Phys. and Chem., 81a: 89-96.
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This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Published In
Indian Journal of Agricultural Research
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