A procedure based on thermal analysis thermogravimetry (TG) and differential‐scanning calorimetry (DSC) was examined to compute isosteric heat of sorption for water. DSC measurements on samples with different moisture content allowed determining enthalpy variations due to water vaporization. Thermogravimetries performed on the same samples enabled a link to be made between enthalpic measurements and weight losses and thus compute isosteric heats. The procedure was applied to cauliflower and potato starch. From equilibrium isotherms by applying the Clausius‐Clapeyron equation, the isosteric heats of sorption were calculated. The comparison of the values obtained through both procedures showed a good agreement.
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Mulet et al. (1999) studied this question.
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