Abstract
Equilibrium moisture content (EMC) of raw and parboiled paddy, brown rice, and bran were obtained by equilibrating them at 20–80% equilibrium relative humidity (ERH) at 13, 30, and 40°C above saturated inorganic salt solutions. Four EMC-ERH models namely modified Henderson, modified Chung-Pfost, modified Halsey, and GAB were fitted to the observed data and were evaluated using mean relative percent error, standard error of estimate and residual plots. At a constant relative humidity, equilibrium moisture content decreased with increasing temperature. The GAB model described the EMC data the best, modified Henderson and modified Chung-Pfost equations gave good fit while the modified Halsey model gave a poor fit. The heat of vaporization (h fg) of raw and parboiled paddy at different grain moisture contents and temperatures was estimated from EMC data and using the Clausius–Clapeyron equation.
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