| Issue |
BIO Web Conf.
Volume 170, 2025
71st International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2024”
|
|
|---|---|---|
| Article Number | 03007 | |
| Number of page(s) | 4 | |
| Section | Food Process Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202517003007 | |
| Published online | 01 April 2025 | |
Equilibrium moisture content of horseradish
Department of industrial Heat Engineering, University of Food Technology – Plovdiv, Bulgaria
* Corresponding author: kirjakoff@abv.bg
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.
© The Authors, published by EDP Sciences, 2025
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