Some thermodynamic properties of water during corn drying

Abstract

The results of obtained isosteric heat of sorption and entropy of sorbed water during corn drying are presented in this paper. Functional dependencies of isosteric heat of sorption and entropy versus moisture content and drying time are also presented in the paper. Some implications of obtained results are discussed. Net isosteric heat of sorption is calculated as a function of water activity and temperature. Because there is no model representing the sorption or water activity neither of corn, nor any other food in the whole water activity range, several known isotherm equations are used for analysis of experimentally obtained data on corn drying.