Moisture Relationships of Plant-based Agricultural Products

Table 1c – Equilibrium moisture content (EMC) and equlibrium relative humidity (ERH) data for high oil & protein materials (continued)ProductDescriptionTemp(C) Path 1) EMC (% db) and ERH (%) 2) Source 3) Reference40 Mix ERH 11.0 22.0 32.0 48.0 67.0 75.0 82.0 89.0EMC 1.9 2.5 3.1 3.9 5.7 6.0 12.2 13.355 Mix ERH 11.0 21.0 30.0 45.0 67.0 74.0 81.0 84.0EMC 1.4 2.1 2.7 3.3 4.0 6.1 6.9 9.3i. Pistachio nuts i1. Whole nut 20 Ads ERH 53.3 74.0 83.1 88.3 90.6 94.6 97.9 10(b) —EMC 7.2 11.7 15.5 20.4 23.2 27.6 33.1 (fat-free)i2. Kernel 20 Ads ERH 49.9 75.8 91.8 94.0 100.0EMC 5.0 12.0 18.0 23.2 30.7 (fat-free)20 Des ERH 53.2 55.4 63.6 66.7 72.9 76.5 80.8 83.3 85.8 87.4 88.6 91.0EMC 10.1 11.7 12.7 14.0 16.9 18.0 21.0 22.4 24.9 27.4 28.1 28.7 (fat-free)j. Pumpkin seed → (ERH) 5.0 15.0 25.0 35.0 45.0 55.0 65.0 75.0 85.0 4(a) —j1. Seed 10 Ads EMC 4.2 6.1 6.6 7.6 8.0 8.8 10.4 11.7 14.020 Ads EMC 3.9 5.3 6.6 7.4 7.9 8.7 10.2 11.4 13.230 Ads EMC 3.5 5.0 6.2 7.1 7.5 8.4 10.1 11.2 —40 Ads EMC 3.1 4.5 5.0 6.9 7.2 8.1 10.1 10.7 —50 Ads EMC 2.6 3.9 5.1 6.1 6.8 8.0 8.4 10.6 —60 Ads EMC 2.0 3.8 4.3 4.7 6.1 7.0 7.2 9.9 —10 Des EMC 4.8 6.1 7.1 8.2 8.9 9.8 11.3 13.3 16.520 Des EMC 4.3 5.9 6.6 7.8 8.6 9.2 10.8 12.3 15.830 Des EMC 3.6 5.0 6.0 6.9 7.9 8.7 10.3 12.3 —40 Des EMC 3.3 4.5 5.2 6.3 7.3 8.2 10.3 13.9 —50 Des EMC 3.1 4.5 4.7 5.8 6.7 7.5 9.7 11.6 —60 Des EMC 2.5 3.4 4.2 4.9 5.7 6.8 8.4 10.4 14.1j2. Kernel 10 Ads EMC 4.5 5.6 5.8 6.6 6.9 8.0 8.6 10.5 —20 Ads EMC 3.7 5.0 5.9 6.4 6.7 7.6 8.4 9.8 —30 Ads EMC 3.3 4.4 5.4 6.2 6.7 7.6 8.3 10.5 14.340 Ads EMC 3.0 4.2 4.6 6.0 6.3 7.2 8.5 8.5 —50 Ads EMC 2.5 3.3 4.5 5.4 5.8 6.9 6.7 7.7 —60 Ads EMC 2.1 3.0 4.1 4.3 4.8 6.1 5.3 7.1 —10 Des EMC 4.5 5.6 6.3 7.3 7.7 8.2 9.6 11.2 —20 Des EMC 4.0 5.4 6.0 6.9 7.5 8.0 8.9 — —30 Des EMC 3.5 4.8 5.5 6.0 6.7 7.3 8.7 10.3 —40 Des EMC 3.2 4.1 4.8 5.6 6.4 7.0 8.4 — —50 Des EMC 2.9 3.9 4.6 5.2 5.6 6.5 7.8 9.1 11.860 Des EMC 2.5 3.2 3.9 4.3 5.1 6.2 7.1 7.6 —2. Legumes → (ERH) 11.0 22.4 33.0 42.8 53.3 64.4 75.3a. Dry bean a1. Red Mexican 25 Mix EMC 6.5 8.5 9.9 11.2 13.0 15.9 19.9 89(a) 61a2. Great northern 25 Mix EMC 6.4 8.3 9.5 11.1 12.7 15.6 19.6a3. Light red kidney 25 Mix EMC 6.6 8.5 10.0 11.5 13.1 16.0 19.9a4. Dark red kidney 25 Mix EMC 6.0 8.2 9.6 11.0 12.7 15.7 19.9a5. Flat small white 25 Mix EMC 6.5 8.0 9.3 11.1 13.1 15.6 19.9a6. Michelite 25 Mix EMC 6.4 8.3 9.8 11.2 13.0 15.7 19.8a7. Pinto 25 Mix EMC 6.6 8.5 9.8 11.2 12.9 15.9 20.0b. White bean Seafarer 18 Mix ERH 24.3 34.0 55.4 72.9 78.3 45(b) —EMC 9.0 10.2 14.2 20.9 23.632 Mix ERH 22.3 33.2 51.4 73.3 77.1EMC 7.1 8.7 12.1 19.5 21.938 Mix ERH 21.1 32.9 47.1 72.5 76.4EMC 6.8 8.3 10.8 18.9 21.049 Mix ERH 18.9 32.3 47.2 72.7 76.7EMC 5.6 7.1 9.3 17.3 19.4c. Lentil Laird 5 Des ERH 10.2 19.2 35.8 45.2 51.1 56.2 57.8 70.7 78.1 82.9 84.1 85.6 13(b) —EMC 6.6 8.3 10.9 12.8 14.0 15.4 16.9 20.4 24.7 28.4 30.8 34.530 Des ERH 15.1 21.2 26.6 32.5 41.2 58.0 64.6 73.6 78.2 78.5 80.4 84.7EMC 6.7 7.2 8.2 8.6 10.3 11.9 14.2 16.9 20.1 21.0 20.8 28.7d. Soybean d1. var. Kobott 25 Mix ERH 31.0 43.0 51.0 62.0 71.2 61.1 93.0 57(a) 22,62,66,69EMC 6.5 8.0 9.1 11.6 14.2 19.6 33.5530 ASAE STANDARDS 2001