ARTICLE IN PRESS

Biosystems Engineering (2003) 86 (4), 465–472 Available online at www.sciencedirect.com

doi:10.1016/j.biosystemseng.2003.08.013
PH}Postharvest Technology

Sorption Isotherms of Tomato Slices and Onion Shreds

R. Viswanathan1; D.S. Jayas2; R.B. Hulasare2
1
College of Agricultural Engineering, Tamil Nadu Agricultural University, Coimbatore 641 003, India; e-mail of corresponding author:
drrviswanathan@rediffmail.com
2
University of Manitoba, Winnipeg, Canada; e-mail: digvir jayas@umanitoba.ca

(Received 30 September 2002; accepted in revised form 26 August 2003; published online 20 October 2003)

Experiments were conducted to determine the equilibrium moisture content of tomato (cv Roma) slices and
white onion shreds at temperatures of 30, 40 and 508C and relative humidities of 15–85% obtained from an air
conditioning unit. The samples were placed on trays and the equilibrium moisture contents were determined
once the samples attained the constant mass. The equilibrium moisture content–equilibrium relative humidity
data were fitted to the modified Henderson, Chung-Pfost, modified Halsey, modified Oswin, and modified
GAB models. The modified Henderson and modified Halsey models fitted well for the tomato slices and onion
shreds, respectively, based on the coefficient of regression, mean relative percent error and standard error of
moisture. The values of these parameters were, 0
985, 2
58 and 0
52, respectively, for the modified Henderson
model for the sliced tomatoes and 0
991, 2
01 and 0
42, respectively, for the modified Halsey model for onion
shreds.
# 2003 Silsoe Research Institute. All rights reserved
Published by Elsevier Ltd

1. Introduction mixing with water vapour appropriately. By exposing

Preservation of agricultural products in the dried
form is practised as one of the important techniques.
The sorption of moisture by the product from the
atmosphere and by the atmosphere from the product
will occur during storage and packaging. The moisture
content of the product at which it is in equilibrium with
the atmosphere is equilibrium moisture content. It is
important to determine the equilibrium moisture con-
tent of agricultural crops for drying, storing, mixing and
packaging because all agricultural crops are hygroscopic
in nature. A presentation of equilibrium moisture
content at a given temperature versus equilibrium
moisture content of the material on a dry basis is
expressed as a sorption isotherm. Adsorption and
desorption isotherms are termed when the material
reaches equilibrium by wetting or drying, respectively.
In the static method, different relative humidifies are
obtained in a closed chamber using saturated salt
solutions and acids of different concentrations. In the
dynamic method, the various relative humidities are
obtained by mixing fully dried air and fully saturated air
at required proportions, or by conditioning the air by
1537-5110/$30.00
the samples to the flow of this conditioned air, the
samples attain equilibrium with the relative humidity of
the environment.
The sorption isotherms of most foods have a sigmoid
shape and the isotherm is divided into three regions. At
low equilibrium moisture content, localised physical
sorption is assumed, which is followed by multi-layer
adsorption. At high equilibrium moisture content, a
capillary condensation is postulated with true liquid-like
properties of water. In this region the isotherm has an
ever increasing slope and the precision of water activity
measurement is low. The use of the capillary suction
potential, expressed in units of pressure, gives much
better accuracy of the measurement (Lewicki, 1997).
Several researchers have previously studied the
relationship between the equilibrium moisture content
and equilibrium relative humidity to describe the
sorption process mathematically and proposed more
than 200 relationships. Owing to the difference in
physical and chemical constituents of the biological
materials, different models are identified but saturated
salt solutions or acids at various concentrations are used
to determine the equilibrium moisture content and
465 # 2003 Silsoe Research Institute. All rights reserved
Published by Elsevier Ltd
 ARTICLE IN PRESS
466 R. VISWANATHAN ET AL.

Notation

A constant Mm monolayer value, % (db)

B constant N number of data points
C constant R2 coefficient of fit, decimal
em mean relative per cent error, % R0 universal gas constant
es standard error of moisture T temperature, K
HR equilibrium relative humidity in decimal Y measured equilibrium moisture content, % (db)
M equilibrium moisture content, % (db) or Y% predicted equilibrium moisture content, % (db)
decimal

establish the isotherm. These methods are time consum- Halsey equation:
ing and consequently the possibility of spoilage of the "
 #
A M B
sample is increased. HR ¼ exp  ð5Þ
Among the agricultural products, preservation of R 0 T Mm
fruits and vegetables in the dried form is commonly Modified Halsey equation:
practised for easy transportation, to reduce the bulk
handling, use during the off-season, etc. Among the HR ¼ exp½ expðAT þ BÞM c
ð6Þ
various vegetables, tomato and onion find use in the dry Henderson equation:
form in the preparation of soups and other beverages.
1  HR ¼ expðATM B Þ ð7Þ
Also used in the production of ready-to-use mixes used
in the food preparations. Hence in this study the Modified Henderson equation:
equilibrium moisture content of tomato slices and onion
1  HR ¼ exp½AðT þ CÞM B
ð8Þ
shreds at different relative humidity are determined and
the sorption isotherm characteristics are proposed. Chung-Pfost equation:
m
lnðHR Þ ¼ expðAMÞ ð9Þ
R0 T
2. Literature review Modified Chung-Pfost equation:
A
The isotherm models proposed by the earlier lnðHR Þ ¼  expðBMÞ ð10Þ
T þC
researchers have been reviewed and compiled by
Shatadal and Jayas (1988), Wang and Brennan (1991) Modified Oswin equation:
and Mazza et al. (1994) as given below. These equations HR ¼ 1=½fðA þ BTÞ=MgC þ 1
ð11Þ
are the widely followed ones for describing the relation-
ship between equilibrium moisture content and equili- where: HR is the equilibrium relative humidity in
brium relative humidity relationship for food materials. decimal; M is the equilibrium moisture content in %
Bruanauer–Emmett–Teller (BET) equation: (db) (decimal in Chung-Pfost and modified Chung-Pfost
equations); Mm is the monolayer value in % (db); T is
M CHR the temperature in K (8C in modified Henderson,
¼ ð1Þ
Mm ð1  HR Þð1  HR þ CHR Þ modified Chung-Pfost and modified Halsey equations);
Modified Bruanauer–Emmett–Teller (BET) equation: and R0 is the universal gas constant; and A, B and C are
constants, specific to each equation.
M CHR The moisture absorption isotherms for dried raisins,
¼ ð2Þ
Mm ð1  HR Þf1  C lnð1  HR Þg figs, prunes and apricots were determined by Maroulis
Guggenheim–Anderson–De Boer (GAB) equation: et al. (1988) at 15, 30, 45 and 608C, using the gravimetric
static equilibrium method at 11 to 80% equilibrium
M ABHR relative humidity. The experimental results fitted well to
¼ ð3Þ
Mm ð1  BHR Þð1  BHR þ BCHR Þ the GAB model and the five constants of the model were
Modified Guggenheim–Anderson–De Boer (GAB) estimated with reasonable accuracy. Static method,
equation: using sulphuric acid solution to maintain constant
vapour pressure, was used by Akritidis et al. (1988) to
AðC=TÞBHR determine the desorption and adsorption equilibrium
M¼ ð4Þ
ð1  BHR Þfð1  ðBHR Þ þ ðC=TÞBHR Þg moisture content data for hulls, kernels, and whole
 ARTICLE IN PRESS
SORPTION ISOTHERMS OF TOMATO SLICES AND ONION SHREDS
pumpkin seeds at 10–608C temperature over a relative
humidity range of 5–85%. The modified Henderson
model was found to fit well. Shatadal et al. (1990)
determined the equilibrium moisture content of oiled
and de-oiled bran using saturated salt solutions at
temperatures 20 to 508C and 30–90% equilibrium
relative humidity ranges. The parameters fitted to
various isotherm equations gave a good fit for the
modified Halsey equation with standard error of
moisture not exceeding 0
45.
The water sorption isotherms of whole dried red
pepper pods at 15, 25, and 408C were measured by Kim
et al. (1991) and fitted to the GAB, BET, and modified
BET equations. The data fitted well for the water
activities up to 0
93, 0
43 and 0
75, respectively, for these
models. Moisture equilibrium data of potatoes by
desorption and sorption was determined at 40, 50, 60
and 708C by gravimetric method using sulphuric acid
solutions by Wang and Brennan (1991). The equilibrium
moisture data fitted well to the GAB and Oswin
equations in the water activity range of 0–88%, and
BET equation in the water activity range of, 0–60%.
Equilibrium moisture contents of the grain legume and
peas, determined by Mazza and Jayas (1991) at four
temperatures (10, 25, 40 and 558C) at various equili-
brium relative humidities in the range 11–96%, gave a
good fit to the modified Chung-Pfost equation. The
moisture sorption isotherms for dried onions, green
beans and apricots were determined (Samaniego-Es-
guerra et al., 1991) at 20, 30, and 408C using the
proximity equilibration cell method. The experimental
results were well fitted to the GAB model using direct
non-linear regression analysis method rather than the
polynominal regression analysis and direct regression
analysis.
Kiranoudis et al. (1993) determined the equilibrium
moisture content of potato, carrot, tomato, green
pepper and onion within the range of 10–90% relative
humidity and at three different temperatures (30, 45
and 608C) using the standard static gravimetric method.
The equilibrium moisture content values for tomato
ranged 13
4–59, 9
8–46 and 7–30
9% (db) at 30, 45
and 608C temperatures in the water activity range of
0
113–0
84. At the same conditions, for the onion, the
equilibrium moisture content values ranged from 10
9 to
57, 7
8 to 43 and 4
5 to 28
9% (db). The GAB model
proved to be satisfactory for the prediction of the
experimental data obtained. Equilibrium moisture
contents of seeds of yellow, brown, and oriental
mustards determined using saturated salt solution
method gave the best fit to the modified GAB equation
followed by Oswin equation in the temperature and
relative humidity range of 2–558C and 11–96%,
respectively (Mazza et al., 1994).
467
A three parameter equation for moisture isotherms
was proposed by Lewicki (1998) as follows:
A B
M¼ B
 ð12Þ
ð1  HR Þ ð1  HR ÞC
where: A, B, C are constants; M equilibrium moisture
content, % (db); HR equilibrium relative humidity, %.
Sorption isotherms of 31 food materials were fitted to
this equation including the GAB and the Peleg’s models.
The residues and the r.m.s. were used for the assessment
of the goodness of fit. The proposed equation gave good
fit to 28 materials but not as good as that obtained with
the Peleg’s model but much better than that found with
the GAB model. Nevertheless, the new equation gave
higher probability of good fit to the experimental data
than the other two equations tested. For the tomato
powder and dried onion, the sorption isotherms could
not be described by any of the tested equations with
sufficient accuracy. Among the sorption models used to
analyse the sorption characteristics of fufu and tapioca,
products of cassava, at 25, 32 and 458C temperature and
water activity of 0
1–0
96, Sanni et al. (1997) found the
GAB model to show the best fit and the BET model
being the poorest. Adsorption and desorption isotherms
of garlic at 25, 45 and 658C were determined and
correlated with a four term parameter equation. The
influence of temperature on adsorption was negligible
and some hysterics effect was observed (Pezzutti &
Crapiste, 1997). McLaughlin and Magee (1998) deter-
mined the sorption isotherms for potatoes at tempera-
tures, 30, 45 and 608C, using standard gravity method.
Off the models tested, the GAB, Oswin and Halsey
models gave good fits while the BET model gave a poor
fit. Monolayer moisture contents determined from these
models were found to decrease with increase in
temperature. Temple and van Boxtel (1999) determined
the equilibrium moisture content of tea by placing the
sample in a sealed container and allowed the air to reach
equilibrium. The relative humidity of air at equilibrium
was measured. The Halsey, GAB and Oswin equations
were recommended to represent the results. Menkov and
Dinkov (1999) determined the equilibrium moisture
contents for seeds of four tobacco varieties using
gravimetric static method at 15, 25 and 408C over a
range of water activities from 0
112 to 0
856. The GAB
model was found suitable for describing the relationship
among equilibrium moisture content, relative humidity
and temperature, based on the mean relative percent
error, standard error of estimate, and randomness of
residual.
Chen and Jayas (1998) determined the dynamic
equilibrium moisture content for corn kernels from
non-linear regression of thin layer drying data. The
values of dynamic equilibrium moisture content are
 ARTICLE IN PRESS
468 R. VISWANATHAN ET AL.
different from the equilibrium moisture content based
on sorption data in the high and low relative humidity
range. For the selected medicinal and aromatic plants
(muscat, marjoram, cardamom, coriander, fennel, anise,
daphne leaves, clove, thyme, peppermint, ginger, cha-
momile, cinnamon) at temperatures of 5–608C and
relative humidities of 5–80%, modified Oswin equation
and the Halsey equation accurately described the
isotherm relationship (Soysal & Oztekin, 1999). Chen
(2000) determined the sorption isotherm characteristics
of peanut pods, kernels and hulls by both equilibrium
moisture content and equilibrium relative humidity
method. No significant differences were found between
the experimental results of the equilibrium moisture
content and equilibrium relative humidity methods. In
the case of starch, the BET and GAB monolayer values
for potato and wheat starch were 0
45 and 0
55 mol
[H2O]/100 g, respectively (Timmermann et al., 2001).
Hence the GAB monolayer correlated much well than
the BET model.
3. Materials and methods
3.1. Drying equipment
The thin-layer drying equipment used by Hulasare
et al. (1999) for drying of hulless oats was used in this
present study conducted at the Biosystems Engineering
Department, University of Manitoba, Winnipeg, Canada,
to expose the tomato and onion samples to different
temperatures and relative humidities. The schematic
diagram of the thin layer drying equipment used in the
study is shown in Fig. 1. Nine trays of size, 212 mm by
212 mm with provision to hold samples to a depth of
10 mm were provided in the drying chamber. The
chamber was connected to an air conditioning unit
[Climate-Lab-AA (C-L-AA), Parameter Generation and
Control Inc., Black Mountain, NC]. The unit delivers
Thermal
insulation Damper
Air conditioning
Damper unit
Thermocouple
grid Thermometer
Thin-layer Dew point sensor
Manometer Air pump
Fig. 1. Experimental equipment for thin-layer drying
conditioned air over a temperature and equilibrium
relative humidity range of 5–608C and 10–90% with an
accuracy of 0
28C and 0
5%, respectively. Any
desired level of temperature and equilibrium relative
humidity can be achieved within 36 h. This conditioned
air was delivered to the thin layer drying set up through
a thermally insulated duct and the drying chamber was
also insulated, using polystyrene and fiber glass. The
velocity of air flow was 0
25 m s1 and measured using a
hot-wire anemometer (Model TA400, Airflow Develop-
ments, Missisauga, ON) with a precision of
0
01 m s1. The air temperature below each tray
section was sensed by placing type-T thermocouples
and read with a precision of 0
18C by digital
thermometer (Model Pronto Plus, Thermo-Electric
Instruments, Saddle Brook, NJ) connected to a manual
switch box. Dew point temperature was measured at the
inlet section using a dew-point humidity sensor (model
Hygro-M1, General Eastern Instruments, Inc., Water-
town, MA) with a precision of 0
18C. An aquarium type
air pump forced the air from five air collection points at
the air inlet section over the dew point sensor.
From the water temperature}equilibrium relative
humidity relationship provided by the manufacturer of
the air conditioning unit, the water bath is heated to the
temperature corresponding to the required level of dry
bulb temperature and equilibrium relative humidity.
The dry bulb temperature and equilibrium relative
humidity in the drying chamber is periodically checked
and the samples are placed after attaining the desired
level of temperature and equilibrium relative humidity
and dry bulb temperature.
3.2. Sample preparation
Well ripe tomatoes (cv Roma) and fully matured white
onions purchased in the local store were used in the
experiments. The initial moisture content of the fresh
tomatoes and onions, determined, by exposing the
samples at 708C at 600 mm Hg for 6 h following the
procedures of AOAC (1975) were, 850–1000 and 525–
800% (db). The diameter of the tomatoes and onion
bulbs ranged from 65 to 80 and 80 to 110 mm,
respectively. The tomatoes for the experiments were
sliced to thickness of 2
5, 4
5 and 6
5 mm and the onions
to 1
5 mm thick slices, using a table-top model slicer.
With the adjustments provided in the slicer, it was
possible to obtain these slice thickness. As the tomato
slice thickness of less than 2
5 mm did not maintain the
shape of the slices during drying and the thickness of the
slice above 4
5 mm increased the drying time, leading to
spoilage, the slice thickness were limited to the range
studied. The onion shredded from slice thickness of
 ARTICLE IN PRESS
SORPTION ISOTHERMS OF TOMATO SLICES AND ONION SHREDS 469

1
5 mm was found to be the size suitable for use in the weight variations of the samples were measured at
dehydrated and hence selected. The onion slices were regular intervals until constant mass was attained by the
shredded to single pieces of length of 15–20 mm. During sample, which is the indication of attaining equilibrium
slicing of onion and tomato, care was taken to avoid any with the exposed environment. Triplicate samples of
loss of juice or moisture. About 60–70 g of tomato slices tomato slices and shredded onion were dried simulta-
and onion shreds were spread on the sample holding neously in the dryer at prescribed conditions. The initial
trays and placed in the drying chamber. and the final moisture content of the samples, after
attaining equilibrium were determined following the
procedures of AOAC (1975). For the determination of
3.3. Experimentation
the moisture content of the samples, triplicate samples
were used from each replication of drying and their
The fresh samples of tomato slices and onion shreds
mean was reported.
placed in the trays were exposed to the temperatures of
30, 40, and 508C and relative humidities of 15, 25, 35,
45, 55, 65, 75 and 85%. The weight of the samples was 3.4. Analysis of data
measured using an electronic balance (Model Mettler
PE1600, Mettler Instruments Corporation, Greifensee, Among the various isotherm models discussed in
Zurich, Switzerland) with a precision of 0
01 g. The Section 2, the equilibrium moisture content and

Equilibrium moisture content, % db

Equilibrium moisture content, % db

30 30

25 25
20 20
15 15
10 10
5 5
0 0
0 10 20 30 40 50 60 70 80 90 100 0 10 20 30 40 50 60 70 80 90 100
Equilibrium relative humidity, % Equilibrium relative humidity, %
(a) (b)
Equilibrium moisture content, % db
Equilibrium moisture content, % db

30 30

25 25
20 20
15 15
10 10
5 5
0 0
0 10 20 30 40 50 60 70 80 90 100 0 10 20 30 40 50 60 70 80 90 100
Equilibrium relative humidity, % Equilibrium relative humidity, %
(c) (d)
Equilibrium moisture content, % db

30
25
20
15
10
5
0
0 10 20 30 40 50 60 70 80 90 100
Equilibrium relative humidity, %
(e)
Fig. 2. Equilibrium moisture content–equilibrium relative humidity relationship of onion shreds at three temperatures using different
isotherm equations: (a) modified Henderson equation; (b) modified Chung-Pfost equation; (c) modified Oswin equation; (d)
modified Halsey equation; (e) modified GAB equation, *, 308C; &, 408C; m, 508C; }, predicted
 ARTICLE IN PRESS
470 R. VISWANATHAN ET AL.

equilibrium relative humidity data of tomato slices and
shredded onion, fitted with higher degree of regression
coefficient of above 0
8, to the modified equations of
Henderson, Chung-Pfost, Halsey, Oswin and GAB
models using Sigmaplot 2000 (Jandel Scientific, San
Rafeal, CA, USA). In addition to the various coeffi-
cients of the models, standard error, coefficient of
variation and goodness of fit were also determined to
judge the fit. From the equilibrium moisture contents
predicted using the coefficients determined, the mean
relative percent error em and standard error of moisture
es were determined as given below.
100 ðY  Y% Þ
em ¼ S ð14Þ
N Y
sffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
SðY  Y% Þ2
es ¼ ð15Þ
N 1
where: Y measured equilibrium moisture content in %
(db); Y% predicted equilibrium moisture content in %
(db); and N is number of data points.
Most researchers used the values of em and es to judge
the adequacy of the models to represent the relationship.
Lower values of em and es indicates the better fit of the
model compared with the other models.
4. Results and discussion
4.1. Effect of temperature and relative humidity on
equilibrium moisture content
The mean of the equilibrium moisture content of
shredded onion ranged from 9
33 to 23
93, 7
72 to 20
6
and 6
67 to 18
07% (db) for the temperatures of 30, 40
and 508C, respectively in the relative humidity range of
15–85%. The standard deviation for the equilibrium
moisture content of shredded onion ranged 0
03–0
75.
Whereas, for the tomato slices, under the same
conditions, the mean equilibrium moisture content
values ranged 9
54–20
8, 8
7–17
49 and 7
74–15
58%
(db), respectively, with the standard deviation ranging

Table 1
Parameters for the isotherm equations for onion shreds and tomato slices; R2, coefficient of determination
Equation Coefficient Value R2 Mean error, % Standard error
Onion shreds
Modified Henderson A 3
6  105 0
985 2
58 0
52
B 2
48
C 10
87
Modified Chung-Pfost A 235
1 0
974 4
17 0
83
B 18
15
C 11
23
Modified Halsey A 7
50 0
961 6
11 1
48
B 0
04
C 2
49
Modified Oswin A 21
55 0
981 3
89 0
81
B 0
19
C 3
62
Modified GAB A 0
35 0
943 6
84 1
05
B 0
07
C 743

Tomato slices
Modified Henderson A 1
782  105 0
968 4
28 0
65
B 2
92
C 11
74
Modified Chung-Pfost A 429
3 0
973 3
58 0
67
B 26
23
C 12
17
Modified Halsey A 9
22 0
991 2
01 0
42
B 0
04
C 3
24
Modified Oswin A 17
96 0
987 2
45 0
44
B 0
15
C 4
48
GAB A 0
23 0
836 9
08 1
35
B 0
1
C 850
4
 ARTICLE IN PRESS
SORPTION ISOTHERMS OF TOMATO SLICES AND ONION SHREDS 471

from 0
01 to 0
49. The equilibrium moisture content coefficient of fit R2 mean relative percent error em and
decreased with increase in temperature at constant standard error of moisture es determined for these
relative humidity and increased with the increase in models are given in Table 1. In the case of onion shreds,
the relative humidity at constant temperature. These are in all the equations fitted, the coefficient of fit, R2 ranged
in agreement with the results of Kiranoudis et al. (1993) from 0
943 to 0
985 with the highest value for the
and Lewicki (1998) for tomato and onion. Similar trends modified Henderson equation. The values of mean
have been reported for tapioca (Sanni et al., 1997), relative percent error em and standard error of moisture
potatoes (McLaughlin & Magee, 1998) and maize es ranged from 2
58 to 6
84 and 0
52 to 1
48,
kernels (Chen & Jayas, 1998). respectively. Based on the highest R2 and lower values
of em and es , the modified Henderson equation exhibited
the good fit among the equations tested.
4.2. Evaluation of equations For the tomato slices, the relationship of equilibrium
moisture content and equilibrium relative humidity
The isotherm data of onion shreds fitted into the fitted with different equations are shown in Fig. 3. In
modified equations of Henderson, Chung-Pfost, Halsey, case of tomato slices, the coefficient of fit, R2 ranged
Oswin and Guggenheim-Anderson-DeBoer (GAB) are from 0
84 to 0
99 and the highest value was for the
presented in Fig. 2. The values of the parameters, the modified Halsey equation. The value of mean relative

Equilibrium moisture content, % db

Equilibrium moisture content, % db

30 30

25 25
20 20

15 15
10 10
5 5
0 0
0 10 20 30 40 50 60 70 80 90 100 0 10 20 30 40 50 60 70 80 90 100
(a) Equilibrium relative humidity, % (b) Equilibrium relative humidity, %
Equilibrium moisture content, % db
Equilibrium moisture content, % db

30 30
25 25
20 20
15 15
10 10
5 5
0 0
0 10 20 30 40 50 60 70 80 90 100 0 10 20 30 40 50 60 70 80 90 100
(c) Equilibrium relative humidity, % (d) Equilibrium relative humidity, %
Equilibrium moisture content, % db

30
25
20
15
10
5
0
0 10 20 30 40 50 60 70 80 90 100
Equilibrium relative humidity, %
(e)
Fig. 3. Equilibrium moisture content–equilibrium relative humidity relationship of tomato slices at three temperatures using different
isotherm equations: (a) modified Henderson equation; (b) modified Chung-Pfost equation; (c) modified Oswin equation; (d)
modified Halsey equation; (e) modified GAB equation. *, 308C; &, 408C; m, 508C; }, predicted
 ARTICLE IN PRESS
472 R. VISWANATHAN ET AL.
percent error em and standard error of moisture es
ranged from 2
01 to 9
08 and 0
42 to 1
35, respectively.
The lowest values of 2
01 and 0
42, respectively for em
and es were noted for the modified Halsey equation.
This indicates that the modified Halsey equation fits the
equilibrium moisture content–equilibrium relative hu-
midity data of tomato slices well.
5. Conclusion
At the temperatures of 30, 40 and 508C and relative
humidity range of 15–85%, the equilibrium moisture
content of shredded onions and tomato slices ranged
from 6
67 to 23
93 and 7
74 to 20
8% (db), respectively.
The equilibrium moisture content values decreased
with increase in temperature at constant relative
humidity, whereas it followed reverse trend with relative
humidity.
The modified Henderson equation and modified
Halsey adequately fitted the isotherm data of onion
shreds and tomato slices, respectively better than the
other equations under test.
Acknowledgements
Dr R. Viswanathan, thank the Tamil Nadu Agricul-
tural University, Coimbatore, India for his deputation
to the University of Manitoba, Canada for three months
under Agricultural Human Resource Development
Programme.
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