Water vapour sorption isotherms of Norchip, Russet Burbank and Norland potatoes were determined by the salt solution technique at 10, 25 and 40°C. The adsorption isotherms of potatoes were of sigmoid shape and were affected by drying method, temperature and sugars addition. The freeze dried products adsorbed more water vapour than the vacuum dried materials. Addition of glucose, sucrose or lactose to the potatoes caused the equilibrium moisture content to decrease in the low and intermediate water activity ranges. The sorption was temperature independent in the aw range 0.11–0.35 and showed a hysteresis loop at intermediate moisture levels.
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Giuseppe Mazza (1982) studied this question.