Temperature Dependence of Water Sorption Isotherms of Some Foods |
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| Authors: | HÉCTOR A IGLESIAS JORGE CHIRIFE CONSTANTINO FERRO FONTÁN |
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| Affiliation: | Authors Iglesias and Chirife are with PROIPA (CONICET-FCEYN), Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Republica Argentina.;Author Ferro Fontán is witth the Departamento de Fisica, Facultad de Ciencias Exactas y Naturales and is a Member of Consejo National de Investigaciones Cientificas y Técnicas de la República Argentina. |
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| Abstract: | The effect of temperature on sorption isotherms of some foods may be taken into account by considering only the effect of temperature on the monolayer moisture content. Thus, knowing the variation with temperature of the monolayer (data are available in the literature) it is possible to predict the temperature dependence along the isotherm. The physicochemical foundation of this behavior is discussed on the basis of the Hailwood-Horrobin model for water sorption. It is suggested that temperature-induced structural modification in the substrate plays an important role in the observed phenomena. |
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