Abstract
SummaryData of water desorption on different food products were analysed from the point of view of the BET theory. A plot of log C against 1/T as used for the independent evaluation of E1‐EL and the pre‐exponential a1b2/b1a2, in the expression for the constant C of the BET theory. It was found that a1b2/b1a2, may range from 10−3 to 10−6 and the E1 ‐ EL values are correspondingly much higher than usual. An equation has been obtained within the framework of the BET theory for the dependence of the net heat of desorption on moisture content. In the present analysis the variation of the monolayer value with temperature is considered by means of a simple empirical equation. The results are compared with the heats of desorption calculated directly by the Clausius‐Clapeyron equation.
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