Experimental Determination of Moisture Sorption Isotherms of Okro Fruit

The sorption isotherm ( desorption and adsorption ) of okro fruit was determined at three temperatures of 300C,400C and 500C within the range of 1090% Relative humidity (RH). Thymol solution was placed inside the desiccators to prevent microbial growth, particularly at the relative humidity above 65%. Gravimetric method was used for the sorption isotherm where the reading and recording was taken at three days interval and the equilibrium moisture content was reached after thirty (30) days. Constructed moisture sorption plots showed a tendency of executing a close loop (hysteresis loop) of which size appears to decrease as temperature increase because, the effect of temperature were significant on the isotherm which appeared sigmoidal.