Equilibrium moisture content of horseradish
The equilibrium moisture content of horseradish ( Armoracia rusticana ) at 20°C was determined experimentally using the tensiometric method. Mathematical relationships describing sorption and desorption isotherms for relative humidity from 0 ÷ 90 % were obtained. The equilibrium moisture content of the product was also determined analytically for higher temperatures - 40°C, 60°C and 80°C, using the Pass-Slepchenko`s method. The results have been summarized and presented in both graphical and tabular form.
Authors
- M. Georgieva (ORCID: https://orcid.org/0000-0003-0074-6454)
- I. Kiryakov
- Atanas Tashev
- Dimitar Atanasov
Institutions
- University of Food Technologies (BG)
Publication Details
- Journal
- BIO Web of Conferences
- Published
- 2025-01-01
- DOI
- https://doi.org/10.1051/bioconf/202517003007
- Primary Topic
- Agriculture, Plant Science, Crop Management
- Type
- article
- Field-Weighted Citation Impact
- 0.00