ESTIMATION of HEAT of MOISTURE SORPTION and IMPROVED CRITERIA FOR EVALUATING MOISTURE SORPTION ISOTHERM EQUATIONS FOR FOODS |
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| Authors: | MURAT O BALABAN CARLOS A ZURITZ R PAUL SINGH KAN-ICHI HAYAKAWA |
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| Affiliation: | Food Science and Human Nutrition Department University of Florida Gainesville, FL 32611;Department of Agricultural Engineering College of Agriculture Pennsylvania State University University Park, PA 18602;Department of Agriculture Engineering University of California Davis, CA 95616;Food Science Department Agricultural Experiment Station Cook College Rutgers University P.O. Box 231 New Brunswick, NJ 08903 |
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| 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. |
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