Title of article
Sorption characteristics and some physical properties of caraway (Carum Carvi L.) seeds
Author/Authors
Rajamanickam, R. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Kumar, R. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Johnsy, G. Defence Food Research Laboratory - Food Engineering and Packaging Division, India , Sabapathy, S.N. Defence Food Research Laboratory - Food Engineering and Packaging Division, India
From page
1223
To page
1227
Abstract
Equilibrium moisture contents were obtained for Caraway (Carum Carvi L.) at 25 and 40°C experimentally over a range of relative humidity values of 23 – 85 %. Seven models were tested to fit the experimental data of caraway. The Peleg model showed the best fit with higher R² value and lowest root mean square error. Monolayer moisture contents, obtained from BET equation, were found to be 0.0488 and 0.0274 g water/g dry matter and surface area of monolayer is 170.90 and 95.83 m²/g at 25 and 40°C respectively. Physical properties such as mass, volume, true density, geometric mean diameter, degree of sphericity and surface area of Caraway were measured.
Keywords
Sorption isotherm , caraway (Carum Carvi L.) , monolayer moisture , isotherm models , equilibrium moisture content
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560521
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