Effects of temperature and water activity on the sorption heat of whey and yoghurt powder spray within the temperature range 20-40C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F10%3A00169006" target="_blank" >RIV/62156489:43210/10:00169006 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effects of temperature and water activity on the sorption heat of whey and yoghurt powder spray within the temperature range 20-40C

Popis výsledku v původním jazyce

Moisture sorption isotherms of whey and yoghurt powder spray in the temperature range of 20 40oC and water activity from 0.4 to 0.99 were determined using gravimetric method. Five sorption models were evaluated. The Henderson's and Chung Pfost's equationgave the best fit for sorption data of whey and yoghurt powder spray, respectively. The isosteric heat of sorption was defined and then calculated using corresponding sorption model and Clausius Clapeyron equation. An exponential function fitted the experimental heat of sorption values at various moisture contents for both milk powder products. The curves on diagrams show that the sorption heat decreases when the moisture content is increased. Calculated values decreased from 47.03 kJ/mol and 46.37 kJ/mol for whey and yoghurt powder spray, respectively, to the values approaching the heat of vaporization of pure water. Values of the heat of desorption were higher than those of adsorption; the difference increases with the moisture conte

Název v anglickém jazyce

Effects of temperature and water activity on the sorption heat of whey and yoghurt powder spray within the temperature range 20-40C

Popis výsledku anglicky

Moisture sorption isotherms of whey and yoghurt powder spray in the temperature range of 20 40oC and water activity from 0.4 to 0.99 were determined using gravimetric method. Five sorption models were evaluated. The Henderson's and Chung Pfost's equationgave the best fit for sorption data of whey and yoghurt powder spray, respectively. The isosteric heat of sorption was defined and then calculated using corresponding sorption model and Clausius Clapeyron equation. An exponential function fitted the experimental heat of sorption values at various moisture contents for both milk powder products. The curves on diagrams show that the sorption heat decreases when the moisture content is increased. Calculated values decreased from 47.03 kJ/mol and 46.37 kJ/mol for whey and yoghurt powder spray, respectively, to the values approaching the heat of vaporization of pure water. Values of the heat of desorption were higher than those of adsorption; the difference increases with the moisture conte

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Process Engineering

ISSN

0145-8876

e-ISSN

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Svazek periodika

33

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

16

Strana od-do

946-961

Kód UT WoS článku

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EID výsledku v databázi Scopus

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