Effects of temperature and water activity on the sorption heat of whey and yoghurt powder spray within the temperature range from 20 to 40 oC
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F10%3A00003133" target="_blank" >RIV/62157124:16270/10:00003133 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effects of temperature and water activity on the sorption heat of whey and yoghurt powder spray within the temperature range from 20 to 40 oC
Original language description
Moisture sorption isotherms of two milk powder products were determined using gravimetric method. The Henderson´s and Chung-Pfost´s models gave the best fit. The isosteric heat was calculated using corresponding model and Clausius-Clapeyron equation.
Czech name
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Czech description
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Classification
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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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Process Engineering
ISSN
0145-8876
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
5
Country of publishing house
US - UNITED STATES
Number of pages
16
Pages from-to
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UT code for WoS article
000282180000011
EID of the result in the Scopus database
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