Water sorption isotherms of skimmed milk powder within the temperature range of 5-20 °C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00198382" target="_blank" >RIV/62156489:43210/12:00198382 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/12:43871327

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Water sorption isotherms of skimmed milk powder within the temperature range of 5-20 °C

Popis výsledku v původním jazyce

Moisture sorption isotherms (MSI's) of skimmed milk powder in the temperature range of 5--20°C were determined using manometric method. MSI's, which show the water content versus water activity (Aw) at a constant temperature, are used to describe relationships between water content and equilibrium state relative vapour pressure (RVP). The equilibrium moisture content (EMC) of skimmed milk powder samples is growing with an increase of Aw at a constant temperature both for water adsorption and desorption.Isotherms were found to be type II of Brunauer-Emmett-Teller classifi cation. It is the type most common for foods. The shape of created isotherms was sigmoid. Structural modifi cations of crystals were observed during adsorption in the microscope, too.Critical value of EMC of tested samples corresponding to the Aw equal to 0.6 for adsorption was 6.50% MC(w.b.) at temperature 5 °C, 9.15% MC (w.b.) at temperature 10 °C, and 7.71% MC (w.b.) at temperature 20 °C. These values determine op

Název v anglickém jazyce

Water sorption isotherms of skimmed milk powder within the temperature range of 5-20 °C

Popis výsledku anglicky

Moisture sorption isotherms (MSI's) of skimmed milk powder in the temperature range of 5--20°C were determined using manometric method. MSI's, which show the water content versus water activity (Aw) at a constant temperature, are used to describe relationships between water content and equilibrium state relative vapour pressure (RVP). The equilibrium moisture content (EMC) of skimmed milk powder samples is growing with an increase of Aw at a constant temperature both for water adsorption and desorption.Isotherms were found to be type II of Brunauer-Emmett-Teller classifi cation. It is the type most common for foods. The shape of created isotherms was sigmoid. Structural modifi cations of crystals were observed during adsorption in the microscope, too.Critical value of EMC of tested samples corresponding to the Aw equal to 0.6 for adsorption was 6.50% MC(w.b.) at temperature 5 °C, 9.15% MC (w.b.) at temperature 10 °C, and 7.71% MC (w.b.) at temperature 20 °C. These values determine op

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

2012

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

LX

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

225-230

Kód UT WoS článku

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EID výsledku v databázi Scopus

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