1965
DOI: 10.1111/j.2042-7158.1965.tb07712.x
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The effect of humidity and temperature on the equilibrium moisture content of powders

Abstract: The equilibrium moisture content of maize, wheat and potato starches, alginic acid, tragacanth, acacia, lactose, dextrose, sucrose and hexamine has been determined at different relative humidities and temperatures. Samples were exposed to an atmosphere of controlled temperature and humidity until equilibrium was attained. The moisture content was determined by drying. The moisture content of each powder at equilibrium was dependent on the relative humidity.

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Cited by 26 publications
(5 citation statements)
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“…However, prolonged exposure times may be involved if the beds are excessively thick. For potato starch the equilibrium moisture content obtained at 85% relative humidity agrees with the results obtained by Shotton & Harb (1965) strengths obtained by Shotton & Harb (1966) at similar equilibrium moisture contents are lower than the values obtained in this work. This is probably due to the use of a different packing density (not specified by Shotton & Harb, 1966) since their method of bed preparation involves dredging with no consolidation.…”
Section: Discussionsupporting
confidence: 89%
“…However, prolonged exposure times may be involved if the beds are excessively thick. For potato starch the equilibrium moisture content obtained at 85% relative humidity agrees with the results obtained by Shotton & Harb (1965) strengths obtained by Shotton & Harb (1966) at similar equilibrium moisture contents are lower than the values obtained in this work. This is probably due to the use of a different packing density (not specified by Shotton & Harb, 1966) since their method of bed preparation involves dredging with no consolidation.…”
Section: Discussionsupporting
confidence: 89%
“…The discrepancy can be attributed not only to the length of the simulations, but also the lack of crystal amylopectin and other material present in native starch samples. The temperature dependent moisture uptake trend is in line with experimental observations made for different starch samples (Shotton and Harb 1965) .…”
Section: Moisture Uptake In Amorphous Amylosesupporting
confidence: 89%
“…In addition, using the adsorption isotherms at various temperatures, the isosteric heat of adsorption can be determined. e isosteric heat of adsorption, also called enthalpy of adsorption (ΔH ads ), indicates the strength of the interaction (bond) between the adsorbate (water molecules) and the solid adsorbent [71,72]. is parameter represents the energy necessary for the heat of vaporization of moisture in a material during the adsorption process to exceed the latent heat of vaporization of pure water at a certain temperature [73].…”
Section: Water Sorption Analysismentioning
confidence: 99%