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STUDIES ON THE EFFECT OF TEMPERATURE ON THE MOISTURE SORPTION CHARACTERISTICS OF POTATOES
Author(s) -
McMINN W.A.M.,
MAGEE T.R.A.
Publication year - 1999
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.1745-4530.1999.tb00475.x
Subject(s) - sorption , gravimetric analysis , desorption , moisture , thermodynamics , adsorption , hysteresis , chemistry , water activity , sorption isotherm , water content , organic chemistry , physics , geology , geotechnical engineering , quantum mechanics
An understanding of the moisture sorption characteristics of food systems is an important objective in food engineering, in particular with respect to the mass transport phenomena during drying. A standard gravimetric technique was employed to examine the influence of temperature on the adsorption and desorption behavior for potatoes. The type II sorption isotherms were analysed using the Guggenheim‐Anderson‐de Boer model, with the observed hysteresis phenomena displaying a temperature dependence. The moisture dependent net isosteric heats of sorption were determined using the Clausius‐Clapeyron equation.