Equilibrium moisture content of bell pepper

Equilibrium moisture content (EMC) of bell pepper at selected levels of tem perature (30-70 degreesC) and relative humidity (10-75%) of the surrounding air was determined experimentally by the static method. The EMC increased with relative humidity but decreased with increase in temperature. Results demonstrated that Henderson model predicted accurately the variation of EMC with relative humidity at selected temperatures. The standard error was le ss than 0.077 while correlation coefficient was greater than 0.942 in all c ases.