Abstract
Agricultural and food materials absorb or release moisture during storage. This has a great influence on the stability of the dried product. The sorption isotherm is defined as the equilibrium relationship between the moisture content in the material and the relative humidity of the atmospheric surroundings at a given temperature. The dynamic vapour sorption (DVS) is a modern technique which can produce sorption data at different temperatures with high accuracy under controlled conditions in a short period of time. The adsorption isotherms of lemon balm leaves were established at temperatures commonly found in storage and the recommended values for their adequate preservation were computed by the Halsey model.
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