This research aims to study sorption isotherm of three varieties of sweet tamarinds, namely Srichompu, Seethong and Khuntee. By using a gravimetric method at 36, 45 and 60 C over a range of relative humidity from 30 – 90 %. The sorption isotherm of Seethong was the highest for all of temperature and relative humidity. Furthermore, the higher temperature, the lower sorption isotherm.
By
Jatupon Yangsoong
Sununta Somwan
Duangjai Losingha
