EQUILIBRIUM MOISTURE CONTENT ISOTHERMS OF MUNGBEAN

Figures & data

Table 1. Mean Equi1ibrium Moisture Content (% Dry basis) of Mungbean Seeds with Different Initial Moisture Contents When Equi1ibrated at Selected Relative Humidities and Temperature of Surrounding Air

Temperature (°C)
35		45		55
ERH	EMC	ERH	EMC	ERH	EMC
Low Initial Moisture Content (17.93% Dry Basis)
0.132	4.49	0.117	3.43	0.107	2.77
0.341	7.40	0.315	6.17	0.296	5.32
0.532	9.88	0.478	8.29	0.427	7.05
0.628	12.22	0.594	11.22	0.568	9.79
0.779	15.60	0.762	14.23	0.743	13.79
0.830	16.98	0.804	15.69	0.785	14.85
Medium Initial Moisture Content (24.20% Dry Basis)
0.195	5.39	0.134	3.83	0.133	3.38
0.363	7.60	0.334	6.36	0.303	5.25
0.563	9.82	0.501	8.48	0.428	6.97
0.668	12.01	0.627	10.64	0.577	9.43
0.783	15.60	0.762	14.23	0.744	13.27
0.838	16.89	0.804	15.69	0.785	14.85
High Initial Moisture Content (37.04% Dry Basis)
0.139	5.35	0.122	3.84	0.105	3.04
0.347	7.77	0.337	6.59	0.323	5.89
0.540	10.36	0.488	8.50	0.466	7.62
0.620	12.96	0.629	12.04	0.553	9.60
0.781	16.46	0.754	15.19	0.734	13.74
0.837	17.64	0.803	16.49	0.769	14.89

Figure 1. EMC isotherms of mungbean for different initial moisture content sample at 45°C.

Figure 2. EMC isotherms of mungbean for different initial moisture content sample at 55°C.

Table 2. Parameters of Different EMC Models Developed for Mungbean

	Parameter
Model	a	b	r ^2	RMSE
Henderson (Eq.1)	0.00033692	1.72245	0.974	0.968
Chung and Pfost(Eq.2)	172.538	0.18500	0.971	0.769
Halsey (Eq.3)	867.630	1.58560	0.952	1.586
Sehgal (Eq.4)	24.7323	0.18029	0.983	0.588

Table 3. The Cofficients of the G.A.B. Equation for Mungbean

	Temperature (°C)
Parameter	35	45	55
m 0	6.70393	6.23079	5.84596
c	15.14627	9.90907	8.02039
k	0.75357	0.78645	0.80975
r ^2	0.981	0.989	0.994
RMSE	0.612	0.474	0.327

Figure 3. EMC isotherms of mungbean represented by Sehgal model (Eq.4)

Figure 4. Othmer plots of equilibrium moisture contents for mungbean showing water vapor pressure (P _v) as a function of saturated water vapor pressure (P _vs).

Figure 5. The ratio of latent heat of vaporization of moisture from mungbean to that of free water (L _v/L _vs) as a function of moisture content.