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.

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Publication Details

Journal
Springer Link (Chiba Institute of Technology)
Published
2025-04-01
DOI
https://doi.org/10.1051/bioconf/202517003007/pdf
Primary Topic
Food Drying and Modeling
Type
article
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article

Equilibrium moisture content of horseradish

I. Kiryakov, Atanas Tashev, Dimitar Atanasov, Maria Georgieva
Springer Link (Chiba Institute of Technology)
Food Drying and Modeling
article

Equilibrium moisture content of horseradish

I. Kiryakov, Atanas Tashev, Dimitar Atanasov, Maria Georgieva
article en

Abstract

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.

Springer Link (Chiba Institute of Technology)
Openalex Percentile: Top 29%
Food Drying and Modeling
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Equilibrium moisture content of horseradish — I. Kiryakov, Atanas Tashev, et al. · Springer Link (Chiba Institute of Technology) (2025) | TGRS Research Map | TGRS