Question
Food Technology Question on Food and Vegetable Processing
Which one of the following statements regarding moisture sorption isotherms of a dried food is NOT correct?
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
At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis.
Solution
The correct option is (B) : At a given temperature and water activity, an adsorption isotherm exhibits higher equilibrium moisture content than a desorption isotherm in hysteresis. .