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Thermodynamics of water vapour sorption by sugar beet root
Author(s) -
IGLESIAS HÉCTOR A.,
CHIRIFE JORGE,
VIOLLAZ PASCUAL
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00705.x
Subject(s) - sorption , thermodynamics , enthalpy , chemistry , water content , moisture , water vapor , adsorption , entropy (arrow of time) , water activity , sugar , organic chemistry , physics , geotechnical engineering , engineering
Summary Previously obtained water sorption isotherms were used for the calculation of thermodynamic functions of water vapour sorption in sugar beet root and its main components, namely the water insoluble fraction and sucrose. Integral molar enthalpy, entropy and free energy were calculated as a function of moisture content and several hypotheses were advanced in order to explain the values observed. These hypotheses were mainly concerned with configurational modifications of the adsorbents during the course of sorption.