Moisture Sorption Isotherms of Lentil Extrudates

Abstract

The equilibrium moisture contents (EMC) were determined for lentil extrudates produced under different processing conditions at 25°C and eight relative humidity (RH) in the range of 0.113 – 0.902. It was established that for the ten extruded samples the EMC values at the same RH were not statistically equal. Four models – Chung-Pfost, Halsey, Oswin, and Henderson equations were applied for analyzing the experimental data. The Oswin model was most suitable for describing the relationship between the EMC and RH.

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“…This was taken as the weight of dry sample. crystalline thymol was placed in desiccators to prevent microbial spoilage of the flours as described in Penov et al, (2012). The samples were weighed to monitor water sorption (with balance sensitivity ± 0.0001).…”