strawberry samples: VMD (4 h), VMD(2 h), VMD (3 h) and rawmaterial.
Prior to using the device, the instrument was calibrated using saturated
salt solutions of known relative humidity.Moisture content of strawberry
samples was determined in triplicate in the Gallenkamp hotbox oven
(OVB-300-010 N, Gallenkamp, London, UK) at 70 °C until constant
weight (AOAC, 1998).
The Guggenheim, Anderson and de Boer (GAB) model (Eq. (2)) was
used to describe dry basis moisture content (X) as function of water activity
(aw):