Water Desorption Isotherm and its Thermodynamic Analysis of Glutinous Rice Flour

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“…On exposure to low RH/a w , the easily available sites on the surface become filled, where in addition to ligand-substrate binding, lateral interactions in the adsorbed molecules also contribute to reduction in randomness (Aviara & Ajibola, 2002). At increasingly higher RH, there is attainment of a higher EMC leading to structural transformation arising from solubilisation of ingredients and swelling of the powder which ultimately opens more and more sites to bind water molecules (McMinn & Magee, 2003;Zhang, Bai, Zhao, & Duan, 2016). In Figure 6, the maximum values of S in were found at the moisture content of around 1% (db) and can be considered as the zone of most energetic water molecules in the material.…”

Water sorption isotherms of different sodium alginates: Thermodynamic evaluation and influence of mannuronate‐guluronate copolymers

“…At these circumstances, it is crucial to knowledge the hygroscopic behavior of compounds present in food and non‐food formulations. To understand the SA water sorption features and to estimate its optimal storage conditions, some thermodynamic properties can be evaluated such as differential heat of sorption and differential entropy, as well as the integral enthalpy and entropy (Zhang et al, 2016). The differential enthalpy of sorption is an indicator of the water binding strength to the solid, meanwhile the differential entropy is proportional to the number of available sorption site corresponding to a specific energy level (Koksharov et al, 2021).…”