Model-Based Almond Moisture Content and Textural Property Prediction

Documentation
Sorption Isotherm for Additional Varieties
Moisture and Textural Properties

Almond

Almond Variety

Processing Method

Almond Size

Temperature

Moisture Sorption Isotherm
Tabulated Data

Temperature (°C)

Water Activity

Moisture Content (wb,%)

23	0	0
23	0.01	0.74
23	0.02	1.21
23	0.03	1.54
23	0.04	1.79
23	0.05	1.99
23	0.06	2.15
23	0.07	2.29
23	0.08	2.41
23	0.09	2.51
23	0.1	2.61
23	0.11	2.69
23	0.12	2.77
23	0.13	2.85
23	0.14	2.92
23	0.15	2.98
23	0.16	3.05
23	0.17	3.11
23	0.18	3.17
23	0.19	3.23
23	0.2	3.29
23	0.21	3.34
23	0.22	3.4
23	0.23	3.46
23	0.24	3.51
23	0.25	3.57
23	0.26	3.62
23	0.27	3.68
23	0.28	3.73
23	0.29	3.79
23	0.3	3.84
23	0.31	3.9
23	0.32	3.96
23	0.33	4.02
23	0.34	4.08
23	0.35	4.14
23	0.36	4.2
23	0.37	4.26
23	0.38	4.32
23	0.39	4.39
23	0.4	4.45
23	0.41	4.52
23	0.42	4.58
23	0.43	4.65
23	0.44	4.72
23	0.45	4.8
23	0.46	4.87
23	0.47	4.95
23	0.48	5.02
23	0.49	5.1
23	0.5	5.19
23	0.51	5.27
23	0.52	5.36
23	0.53	5.45
23	0.54	5.54
23	0.55	5.63
23	0.56	5.73
23	0.57	5.83
23	0.58	5.93
23	0.59	6.04
23	0.6	6.15
23	0.61	6.26
23	0.62	6.38
23	0.63	6.5
23	0.64	6.62
23	0.65	6.75
23	0.66	6.89
23	0.67	7.03
23	0.68	7.18
23	0.69	7.33
23	0.7	7.49
23	0.71	7.65
23	0.72	7.82
23	0.73	8
23	0.74	8.19
23	0.75	8.38
23	0.76	8.59

Almond Board of California
•
University of California, Davis