MOISTURE DESORPTION CHARACTERISTICS OF RAW ONION SLICES

The moisture desorption isotherms of raw onion slices were established at different temperatures (30-80-degrees-C) and relative humidities ( 10-84%) by the gravimetric static method. When four moisture sorption equations which account for temperature effect were tested to fit the sorption data, the Guggenheim-Anderson-de Boer, modified Halsey and mo dified Henderson equations were all acceptable. The heat of desorption of the onion slices was determined from the isothermal data and corre lated with moisture content.