Abstract
SummaryThe equilibrium moisture contents at 25°C. were determined for the whole tung fruit, the outer hull, the inner hull, shell, kernels, and seed of the fruit, and on the cake from continuous screw presses at nine different relative humidities. The relative humidities were maintained by enclosing saturated solutions of different salts in desiccators in a room maintained at constant temperature.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
