Water vapor equilibrium relationships of potato slices

The water vapor desorption isotherms of blanched and sulfited Norchip and Norland potato slices have been determined for the temperature range 10 ≤T ≤40°C, and the water activity, 0.11 ≤aw ≤1.00. Monolayer sorption values together with isosteric heat of sorption, spreading pressure, molar entropy and equilibrium heat of sorption have been estimated from the isotherms, and an attempt to relate the values of these functions to the way water is bound to the solid matrix has been made