Modelling the water sorption isotherms of yoghurt powder spray

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F04%3A00001649" target="_blank" >RIV/62156489:43210/04:00001649 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Modelling the water sorption isotherms of yoghurt powder spray
Original language description
Moisture sorption isotherms of yoghurt powder spray were determined using a gravimetric dynamic method with continuous recording of changes in sample weight. Equilibrium data for adsorption and desorption of water from yoghurt powder spray were investigated at ambient temperatures in the range of 20 to 40oC and water activity ranging from 0.40 to 0.99. Sorption capacity decreased as temperature increased. Four models available in the literature (Chung-Pfost, Halsey, Henderson and Oswin) were evaluated by determining the best fit to the experimental data. The modified Chung-Pfost equation was found to be a good model for moisture adsorption and desorption of yoghurt powder spray. The critical value of equilibrium moisture content of samples tested, corresponding to the water activity equal 0.6, was 8.1--8.9 %(wet basis) at the temperature of 20oC.
Czech name
Modelování sorpčních izoterem vlhkosti jogurtu sušeného v rozprašovací sušárně
Czech description
Modelování sorpčních izoterem vlhkosti jogurtu sušeného v rozprašovací sušárně.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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