Question:
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
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Understanding moisture sorption isotherms is crucial for food preservation, as they help determine the stability and shelf life of dried food products.
Updated On: Feb 1, 2025
- ( {At a given temperature, the difference between adsorption and desorption moisture isotherms is known as hysteresis.} )
- ( {At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis.} )
- ( {At a given moisture content, effect of temperature on a moisture sorption isotherm follows the Clausius-Clapeyron equation.} )
- ( {The Guggenheim-Anderson-de Boer (GAB) equation is a multilayer moisture sorption model.} )
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The Correct Option is B
Solution and Explanation
Hysteresis in moisture sorption isotherms refers to the phenomenon where the adsorption and desorption isotherms do not coincide at the same temperature and water activity. The equilibrium moisture content during adsorption is typically lower than during desorption, which contradicts the statement given in option (B). Therefore, option (B) is not correct.
Other statements are accurate:
- (A) Hysteresis is the difference between adsorption and desorption isotherms.
- (C) The Clausius-Clapeyron equation describes the temperature effect on sorption isotherms at constant moisture content.
- (D) The Guggenheim-Anderson-de Boer (GAB) equation is a widely used model for multilayer moisture sorption.
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