![]() ![]() The EMC helps to decide the stability of food at particular moisture content in the given environment. The concept of equilibrium moisture content (EMC) is important in the study of drying and storage of fruits, vegetables and grains. Since drying practices can have a big impact on grain quality or seed quality, it is important to understand some fundamentals of grain drying.ģ.2 Importance of Equilibrium Moisture Content This will evaporate the moisture from the grain and then the drying air will remove the moisture from the grain bulk. Relationship between equilibrium moisture content and water activityĭrying of grain involves exposing grain to ambient air with low relative humidity or to heated air. ![]() But in practice the rate of this process becomes infinitesimally small at an EMC that is known as the capillary saturation moisture content and is often substantially less than the saturation moisture content referred to above.įig 1. The EMC that corresponds to that hypothetical state is called the saturation moisture content of the material. Theoretically, if the food material is in contact with air that is 100 % saturated for a very long period, all pores of the material should be filled with the condensed moisture. Water vapor begins to condense within the pore structures of the building materials. At these stages, the process undergone by the food material is not only adsorption. When the water vapor pressure of the air approaches the saturation water vapor pressure at the temperature of the air, the EMC of food materials rapidly increases. ![]()
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