The equilibrium moisture content of tung fruit and its components at different relative humidities

The equilibrium moisture contents at 25°C. were determined for the whole tung fruit, the outer hull, the inner hull, shell, kernels, and seed of the fruit, and on the cake from continuous screw presses at nine different relative humidities. The relative humidities were maintained by enclosing saturated solutions of different salts in desiccators in a room maintained at constant temperature.