Journal of Food, Agriculture and Environment

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

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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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