Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2025-01-03T18:26:36.853Z Has data issue: false hasContentIssue false
  • English
  • Français

Water vapour sorption properties of dried milk baby foods

Published online by Cambridge University Press:  01 June 2009

N. N. Varshney  and
T. P. Ojha
N. N. Varshney
Affiliation:
Dairy Engineering Laboratory, Agricultural Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India
T. P. Ojha
Affiliation:
Dairy Engineering Laboratory, Agricultural Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India
Get access Rights & Permissions [Opens in a new window]

Summary

Water vapour adsorption and desorption properties of spray- and roller-dried milk baby foods were determined by a dynamic method at 25, 35 and 45°C. The equilibrium moisture content increased with increase in relative humidity and decrease in temperature; values for the spray-dried milk baby food were higher than those for the roller-dried product. The desorption and adsorption isotherms exhibited hysteresis. The desorption isotherms were of sigmoid shape: the adsorption isotherms were of similar shape except for a region of discontinuity. The relative humidity at which this discontinuity occurred depended on the temperature at which sorption was determined. Monomolecular moisture contents and latent heat ratios are reported.

Type
Original Articles
Information
Journal of Dairy Research , Volume 44 , Issue 1 , February 1977 , pp. 93 - 101
Copyright
Copyright © Proprietors of Journal of Dairy Research 1977

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Berlin, E., Anderson, B. A. & Pallansch, M. J. (1968 a). Journal of Dairy Science 51, 1339.CrossRefGoogle Scholar
Berlin, E., Anderson, B. A. & Pallansch, M. J. (1968 b). Journal of Dairy Science 51, 1912.CrossRefGoogle Scholar
Berlin, E., Anderson, B. A. & Pallansch, M. J. (1970). Journal of Dairy Science 53, 146.CrossRefGoogle Scholar
Berlin, E., Kliman, P. G. & Pallansch, M. J. (1971 a). Journal of Dairy Science 54, 300.CrossRefGoogle Scholar
Berlin, E., Kliman, P. G., Anderson, B. A. & Pallansch, M. J. (1971 b). Thermochimica Acta 2, 143.CrossRefGoogle Scholar
Brunauer, S., Emmett, P. H. & Teller, E. (1938). Journal of American Chemical Society 60, 309.CrossRefGoogle Scholar
Coulter, S. T., Jenness, R. & Geddes, W. F. (1951). Advances in Food Research 3, 45.CrossRefGoogle Scholar
Davis, R. N. (1939). Journal of Dairy Science 22, 179.CrossRefGoogle Scholar
Heiss, R. (1950). Deutsche Lebensmittel-Rundschau 46, 4Google Scholar
(Chemical Abstract (1952) 46, 7245g).Google Scholar
Heldman, D. R., Hall, C. W. & Hedrick, T. I. (1965 a). In Humidity and Moisture 2, 173. (Ed. Wexler, A..) New York: Reinhold Publ. Corp.Google Scholar
Heldman, D. R., Hall, C. W. & Hedrick, T. I. (1965 b). Journal of Dairy Science 48, 845.CrossRefGoogle Scholar
Heldman, D. R., Hall, C. W. & Hedrick, T. I. (1965 c). Transactions of American Society of Agricultural Engineers 8, 535.CrossRefGoogle Scholar
Hendrickx, H. & Moor, H. de (1969). Mededelingen van de Faculteit Landbouwwetenschappen, Rijksuniversiteit Gent 34, 1089Google Scholar
(Dairy Science Abstract (1971) 33, 23).Google Scholar
Henry, K. M., Kon, S. K., Lea, C. H. & White, J. C. D. (1948). Journal of Dairy Research 15, 292.CrossRefGoogle Scholar
Holm, G. E. & Greenbank, G. R. (1923). Proceedings of World's Dairy Congress 2, 1253Google Scholar
(cited by Coulter, S. T., Jenness, R. and Geddes, W. F. in Advances in Food Research (1951) 3, 45).CrossRefGoogle Scholar
Holm, G. E., Wright, P. A. & Greenbank, G. R. (1927). Journal of Dairy Science 10, 33CrossRefGoogle Scholar
(Chemical Abstract (1927) 21, 1153).Google Scholar
Jack, E. L. (1940). Journal of Dairy Science 23, 221.CrossRefGoogle Scholar
Kliman, P. G. & Pallansch, M. J. (1968). Journal of Dairy Science 51, 498.CrossRefGoogle Scholar
Labuza, T. P. (1968). Food Technology 22, 263.Google Scholar
Lampitt, L. H. & Bushill, J. H. (1931). Analyst 56, 778.CrossRefGoogle Scholar
Makower, B. & Dye, W. B. (1956). Journal of Agricultural and Food Chemistry 4, 72CrossRefGoogle Scholar
(Chemical Abstract (1956), 50, 5313h).Google Scholar
Nickerson, T. A. (1965). In Fundamentals of Dairy Chemistry, p. 224. (Eds Webb, B. H. and Johnson, A. H..) Westport, Conn: AVI Publ. Co.Google Scholar
Pearce, J. A. (1945). Canadian Journal of Research 23F, 177.CrossRefGoogle Scholar
Smith, P. R. (1965). In Humidity and Moisture 3, 487. (Ed. Wexler, A..) New York: Reinhold Publ. Corp.Google Scholar
Stitt, F. (1958). In Fundamental Aspects of the Dehydration of Foodstuffs, p. 67. London: Soc. Chem. Industry.Google Scholar
Supplee, G. C. (1926). Journal of Dairy Science 9, 50CrossRefGoogle Scholar
(Chemical Abstract (1926) 20, 1120).Google Scholar
Tamsma, A. F. (1943). Recueil des travaux chimiques des Pays-Bos 62, 585CrossRefGoogle Scholar
(Chemical Abstract (1944) 38, 5989).Google Scholar
Troy, H. C. & Sharp, P. F. (1930). Journal of Dairy Science 13,140CrossRefGoogle Scholar
(Chemical Abstract (1930) 24, 2508).Google Scholar