Comparison of water vapour sorption by sugar beet root components

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Abstract
Summary: The purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction.For this purpose, a study of water sorption in amorphous sucrose at 35 and 47°C was undertaken. These results were used along with previously reported isotherms of raw sugar beet root and its water insoluble fraction.Good agreement between the predicted and experimental isotherms was observed at low relative humidities (up to 25% RH); at higher relative humidities poor agreement was obtained, probably because phase transitions of the sucrose.
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