Abstract
Maximum moisture content W in sardine meal was observed when equilibrium was established in air at several temperatures from 0°C to 75°C, and at several humidity ranging from 10 to 100%. W is almost indifferent to temperature but varies with relative humidity r, according to an empirical equation: - W=k(r/1-r)n, k and n being constauts, depending rather slightly on temperature. Before the equilibrium is reached, moisture content w increases with time t, so that in the equation W-w=We-k1t, k1 becomes constant, depending largely on temperature but not on humidity.
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