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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

83

Číslo periodika v rámci svazku

Suppl. 10

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

"S35"-"S40"

Kód UT WoS článku

000354505500006

EID výsledku v databázi Scopus

—