Moisture adsorption characteristics of Chilli powder
2000
Munde, A.V. (Mahatma Phule Krishi Vidyapeeth, Rahuri (India)).
Water activity and equilibrium moisture content data of chilli powder at 10, 30, 40 and 50 C temperature was analysed for critical moisture content, water activity for maximum storage stability using BET, Caurie, GAB and stability isotherm equation. The analysis showed that chilli powder was found to be stable from storage point of view in water activity range 0.3 to 0.88, 0.3 to 0.88, 0.3 to 0.78 and 0.2 to 0.69 equilibrium moisture content 0.023 to 0.088, 0.045 to 0.10, 0.038 to 0.082 and 0.0378 to 0.082 kg water/kg dry solid at 10, 30, 40 and 50 C temperatures respectively. The primary, secondary and tertiary bound water content were 5.0, 15.0 and 50.4 per cent, respectively.
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