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ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS
Author(s) -
BALABAN MURAT O.,
ZURITZ CARLOS A.,
SINGH R. PAUL,
HAYAKAWA KANICHI
Publication year - 1987
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1987.tb00004.x
Subject(s) - sorption , moisture , thermodynamics , sorption isotherm , chemistry , adsorption , organic chemistry , physics
Heat of sorption of moisture on foods can be estimated from sorption isotherm equations having both moisture and temperature as independent variables. Sorption thermodynamics dictate that the heat of moisture sorption should decrease with increased moisture concentration, or increased temperature of food, provided no biological, chemical or other changes occur during sorption. This fact, and the Clausius‐Clapeyron equation were used to derive two analytical formulae to evaluate the reliability of moisture sorption equations in the calculation of heat of sorption. As examples, Chung and Pfost, modified Harkins and Jura, modified Henderson, and Guggenheim‐Anderson‐De Boer equations at specified conditions were analyzed.