Journal of Food, Agriculture and Environment




Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Moisture desorption isotherms of St. John’s wort (Hypericum perforatum L.) leaves at three temperatures


Author(s):

H. Ahmadi Chenarbon 1*, S. Minaei 1, A. R. Bassiri 2, M. Almassi 1, A. Arabhosseini 3

Recieved Date: 2010-08-18, Accepted Date: 2010-11-07

Abstract:

Knowledge of moisture desorption isotherms is useful in food dehydration and drying. The equilibrium moisture content for Hypericum perforatum L. leaves was determined by using the static method with water activity ranging from 11% to 85% and three temperatures of 40, 50 and 60 ºC. Five mathematical models (modified Henderson, modified Oswin, modified Halsey, modified Chung Pfost and GAB equations) were used to compare the experimental data of desorption. The modified Halsey model was the best model for describing desorption isotherms curves.

Keywords:

St. John’s wort, Hypericum perforatum, equilibrium moisture content, desorption


Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 188-191


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