THERMODYNAMICS OF THE WATER-FOODSTUFF EQUILIBRIUM

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Abstract
The thermodynamic analysis of the water-foodstuff equilibrium is reviewed, showing how partial molar and integral enthalpies and entropies can be obtained and indicating how to manipulate the experimental data for this purpose. The need for accurate and precise data is stressed and one experimental approach is recommended. Experimental results of desorption of water from Granny Smith apples provide information which is consistent from the thermodynamical standpoint. It is noted that the value of monolayer thickness corresponding to a minimum in integral entropy is substantially different from the value predicted by the BET equation.