| Studies on drying of the Watermelon seeds or rinds are available, but not on drying of the fruit flesh. Data on the sorption of Watermelon fruit (Citrullus Lanatus), which are useful and important when identifying optimal food drying and storage conditions, are also not available. Therefore, the main goal of this study is to investigate the desorption behavior of Watermelon using the dynamic method requiring the automated Dynamic Vapor Sorption (DVS) technique based on a humidity-generating device. The moisture desorption isotherms are determined at three different temperatures (20, 30 and 40°C) over a relative humidity range of 0-80%. In addition, 11 different models are applied to the experimental data in order to select the appropriate desorption curve... |
