adsorption properties

Equilibrium moisture of combined vegetable powders obtained from vegetable raw materials is one of the main technological properties and it is important. Because the final moisture content and energy costs for the dehydration process depend on this indicator. To determine the equilibrium humidity of the samples of combined powders, depending on the relative humidity, the tensometric (static) method of Van Bamelen was used. As a result of researches, kinetic curves of adsorption of water vapor of mono- and combined vegetable powders, which were compared among themselves, were received.