Prediction of Almond Moisture Content and Textural Properties
Documentation
Sorption Isotherm for Additional Varieties
Moisture and Textural Properties
Almond
Almond Variety:
Processing Method:
Almond Size:
Initial Moisture (wb,%):
Storage Conditions - Single Stage
Relative Humidity (%):
Storage Temperature (
o
C):
Storage Duration (days):
Storage Conditions - Multiple Stages
Select
R.H.(%)
Temp.(
o
C)
Duration (days)
All form fields are required.
Relative humidity (%) :
Storage temperature (
o
C) :
Storage duration (days) :
Moisture Uptake/Loss
Sorption Isotherm
Isotherm Data
Firmness
Fracture Force
Toughness
Stiffness
Prediction Data
Temperature: