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Moisture sorption isotherms of whole milk powder in the temperature range of 5-35 oC and critical values of water activity prediction

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873053" target="_blank" >RIV/62157124:16270/15:43873053 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.2754/avb201483S10S35" target="_blank" >http://dx.doi.org/10.2754/avb201483S10S35</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.2754/avb201483S10S35" target="_blank" >10.2754/avb201483S10S35</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Moisture sorption isotherms of whole milk powder in the temperature range of 5-35 oC and critical values of water activity prediction

  • Original language description

    The study presents results of water sorption tests of whole milk powder in the temperature range of 5-35 oC and water activity (aw) from 0.11 to 0.97. The experimental procedure used was a manometric static method. Four sorption models recommended in literature sources (Chung-Pfost, Halsey, Henderson, Oswin) were analysed and evaluated with the aim of aw prediction. The modified Oswin's equation was the best model for moisture adsorption and desorption of whole milk powder. The critical values of equilibrium moisture content (EMC), from the viewpoint of microorganism growth, corresponding to the aw = 0.6, were calculated for the temperature range tested. The critical EMC was 7.82% and 8.51% wet basis, w.b., for water adsorption and desorption respectively, at the temperature of 20 oC. Sorption capacity of samples tested decreased as temperature increased and vice versa. The differences between the EMC values at a constant aw were small in the temperature range measured, and rehydration

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2015

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Acta veterinaria Brno

  • ISSN

    0001-7213

  • e-ISSN

  • Volume of the periodical

    83

  • Issue of the periodical within the volume

    Suppl. 10

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    6

  • Pages from-to

    "S35"-"S40"

  • UT code for WoS article

    000354505500006

  • EID of the result in the Scopus database