Moisture sorption hysteresis loops of kudzu starch and sweet potato starch were investigated to help understand the nature of the adsorption‐desorption process. The second adsorption isotherms were above the first adsorption isotherms for kudzu starch and sweet potato starch preheated to 110°C. This was explained as an increase in the number of hydrophilic sites due to rupturing of hydrogen bonds. The hysteresis loop for kudzu starch was greater than that for sweet potato starch. This was interpreted as a difference in mesopore volume.
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Boki et al. (1991) studied this question.
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