Equilibrium Moisture Content of Baby Jackfruit

Abstract

The objective of this research was to study the equilibrium moisture content of baby jackfruit. The equilibrium moisture content was obtained by static method at temperature of 40 50 60 and 70 oC over a range of relative humidity from 0.1 to 0.9. The static method was used to investigate the equilibrium moisture content of baby jackfruit and 4 models of mathematical models equilibrium moisture content were used; Halsey (1948), Henderson (1952), Chung and Pfost (1967) and Modified Oswin (1946) , that comparison the results of the experiments. The results found that equilibrium moisture content were decreased, when temperature was increased at constant relative humidity, in contrast, at the same temperature the equilibrium moisture content was increased, when increased relative humidity, and Modified Oswin (1946) model was found to be the most stable prediction of the equilibrium moisture content values. The values of R² of 0.995, SEE of 0.1385 and RMSE of 0.1201.