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Moisture Sorption Isotherms of Oolong Tea

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Abstract

The sorption isotherms of Oolong tea were determined at temperatures ranging from 5 to 50 °C. Estimated parameters and fitting ability for nine equilibrium relative humidity (ERH) models were evaluated. The modified Oswin equations were found to be an adequate model of three parameters to describe the sorption data. The Andrieu model was the only adequate model of four parameters. In comparing the results of this study with previously published data, it was found that the sorption properties were affected by species and manufacture techniques. The Guggenheim–Anderson–de Boer (GAB) model was not an adequate model as indicated by checking residual plots. The monolayer moisture content calculated from the Brunauer–Emmett–Teller (BET) model was lesser than that calculated from the GAB model. The errors of moisture content determined by measuring the ERH and temperature of samples was within 0.35%.

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Abbreviations

A, B, C, D:

constants

C o :

constants

MRPD:

mean relative percentage deviation

df :

degree of freedom of regression model

e :

standard error of the estimated value

RH:

equilibrium relative humidity in decimal

M :

moisture content by dry basis, %

M o :

monolayer moisture content, %

N :

number of data points

R 2 :

coefficient of determination

T :

temperature, °C

Y :

measured value by the model

Y′:

predicted value by the model

q n s :

net heat of sorption isosteric, kJ/kg

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Authors and Affiliations

  1. Department of Bio-industrial Mechatronics Engineering, National Chung Hsing University, 250 Kuokuang Road, Taichung, 40227, Taiwan

    Chiachung Chen & Yu-Kai Weng

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  1. Chiachung Chen
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  2. Yu-Kai Weng
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Correspondence to Chiachung Chen.

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Chen, C., Weng, YK. Moisture Sorption Isotherms of Oolong Tea. Food Bioprocess Technol 3, 226–233 (2010). https://doi.org/10.1007/s11947-008-0075-9

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