The integral heat and the differential heat of sorption have been calculated from the heat of wetting of starch and informations related to the structure of starch and to its affinity for water are given. The relationship between the moisture content and the heats o f wetting of the starches decrease exponentially with increasing of sorption water. The heats of crystallinization of the starches of tubers and roots are lower than those of cereal starches. The crystallinity depending on the integral net heat of sorption of dry corn starch is the same as that of wheat, higher than those of sweet potato and tapioca, and lower than that of cellulose. The differential net heat of sorption shows two proportional decays according to the increasing amount of moisture.
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Shozo NARA (1979) studied this question.
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