Study on Characteristic of Isothermal Desorption of Tilapia Meats

Equilibrium moisture content(EMC) for desorption of tilapia meats at 40℃、50℃ and 60℃ and a range of relative humidity(RH) from 11.0~84.0% were investigated with a static gravimetric method.The differences of EMC between dorsal and abdominal meats under various relative humidity and at 60℃ were compared.The effects of temperature and RH on EMC of tilapia meats have been discussed.The regression analysis for test results indicated that Chung-Pfost equation would be fitted to describe the EMC of desorption of tilapia meats.