ScholarLens Back to search
1987•Journal of Food Process EngineeringRequires access

ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS

Murat Ö. Balaban, Carlos A. Zuritz, R. Paul Singh, Kan-ichi Hayakawa

Open publisher page 11 citations

Abstract

ABSTRACT 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.

About this research paper

What this paper is about

ABSTRACT 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.

Why it matters

OpenAlex reports 11 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

ABSTRACT 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.

Key concepts: Sorption, Moisture, Thermodynamics, Sorption isotherm, Chemistry, Adsorption, Organic chemistry, Physics

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS — Research Paper | ScholarLens