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An understanding of the moisture sorption characteristics of food systems is an important objective in food engineering, in particular with respect to the mass transport phenomena during drying. A standard gravimetric technique was employed to examine the influence of temperature on the adsorption and desorption behavior for potatoes. The type II sorption isotherms were analysed using the Guggenheim‐Anderson‐de Boer model, with the observed hysteresis phenomena displaying a temperature dependence. The moisture dependent net isosteric heats of sorption were determined using the Clausius‐Clapeyron equation.
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McMinn et al. (1999) studied this question.
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