INFLUENCE OF MICROWAVE HEATING ON MOISTURE SORPTION ISOTHERM AND DRYING CHARACTERISTICS OF GREEN GRAM (VIGNA RADIATA) SEEDS

摘要

The study describes the the moisture sorption isotherms of untreated and microwave-treated green gram (Vigna radita) seeds using optimum condition, i.e., at 808 W and 80 s. Different models were compared using the coefficient of determination (R2), reduced chi-square (χ2) values, and on the basis of residual plots. In untreated green gram seed, the Guggenheim Andersen de Boer was found suitable for predicting the equilibrium moisture content (EMC)–aw relationship for both the adsorption and desorption. For the microwave-treated seed, modified Chung–Pfost and Guggenheim Andersen de Boer models were found to give the best fit for describing the adsorption and desorption, respectively.