Abstract
ABSTRACT The moisture isotherms of mungbean were determined at temperatures of 35, 45 and 55°C using isopiestic method. The effect of initial moisture content of mungbean on equilibrium moisture content was also studied. Five different models namely, Henderson equation, Chung and Pfost equation, Halsey equation, Sehgal equation and G.A.B. equation were used to represent the experimental data. The Sehgal equation, which provided best fit for the experimental data, was subsequently used for calculating the latent heat of moisture vaporization from mungbean based on the Othmer's equation.
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