Cereal Chem 61:155 - 158. | VIEW
ARTICLE
Equilibrium Moisture Content of White Beans.
D. H. Hutchinson and L. Otten. Copyright 1984 by the American Association of Cereal Chemists, Inc.
Moisture desorption isotherms were determined for "seafarer" white beans, Phaseolus vulgaris. Saturated salt solutions were used to maintain constant-humidity environments in which samples were allowed to equilibrate. Data were obtained at temperatures of 16,32, 38, and 40 C. Relative humidities were varied from approximately 20 to 80% at each temperature. Several variations of the Henderson and Chung-Pfost equations were chosen from the large number of available expressions for predicting equilibrium moisture content. Good fits of the experimental data were obtained when both the Henderson and Chung-Pfost equations with temperature-dependent parameters were used.