Modeling of Equilibrium Moisture Content of Tilapia Fillets during Drying Process

Abstract

Abstract: The adsorption and desorption equilibrium moisture contents of tilapia fillets at varying temperatures (25, 35, 45 ℃ and 55 ℃) and a relative humidity in the range of 10%—85% were determined by the static method to analyze the effects of temperature and relative humidity on both equilibrium moisture contents. Different equilibrium moisture content curves were fitted according to the four mathematical equations of Henderson, Chung-Pfost, Halsey and Oswin models and evaluated based on correlation coefficient and standard error. From a composition of fitting accuracy, it was found that the modified Oswin model was the most suitable to describe the equilibrium moisture content curves of tilapia. Moreover, Oswin models describing the adsorption and desorption equilibrium moisture contents of tilapia fillets were built.

Key words: tilapia fillets, equilibrium moisture content, model

CLC Number:

TS205.1
TS254.4

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Modeling of Equilibrium Moisture Content of Tilapia Fillets during Drying Process

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