Equilibrium Moisture Content of Thai Red Chillies

Authors

  • Sukruedee Nathakaranakule School of Renewable Energy Technology, Naresuan University, Phitsanulok 65000, Thailand
  • Wattanapong Rakwichian School of Renewable Energy Technology, Naresuan University, Phitsanulok 65000, Thailand
  • Rak Dandamrongrak Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand
  • Sirichai Thepa School of Energy and Materials, King Mongkut’s University of Technology Thonburi, Bangmod, Thungkru, Bangkok 10140, Thailand

Keywords:

Red chilli, Equilibrium moisture content, Sorption isotherm, Modeling

Abstract

The relation between air relative humidity and moisture content of the test material is necessary for drying and storage process research. The objectives of this work were to establish the experimental equilibrium relative humidity-equilibrium moisture content data for Thai red chillies named Jinda at different temperatures and evaluate the ability of six commonly used equilibrium moisture content-equilibrium relative humidity (EMC-ERH) models to fit the data obtained. The equilibrium moisture content of Thai red chillies was determined at 32.2OC, 48.9OC and 68.3OC by static method with 11.1% - 96.5% relative humidity. Six common models were applied to analyze the experimental data. It was found that the equilibrium moisture content can be predicted by Modified Halsey model.

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How to Cite

Nathakaranakule, S., Rakwichian, W., Dandamrongrak, R., & Thepa, S. (2014). Equilibrium Moisture Content of Thai Red Chillies. Journal of Renewable Energy and Smart Grid Technology, 1(2), 23–30. Retrieved from https://ph01.tci-thaijo.org/index.php/RAST/article/view/25973

Issue

Vol. 1 No. 2 (2006): July - December 2006

Section

Articles

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