Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-26T16:35:46.759Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product, khoa

Published online by Cambridge University Press:  01 June 2009

Ish K. Sawhney ,
Girdhari R. Patil  and
Bikram Kumar
Ish K. Sawhney
Affiliation:
National Dairy Research Institute, Karnal 132001, India
Girdhari R. Patil
Affiliation:
National Dairy Research Institute, Karnal 132001, India
Bikram Kumar
Affiliation:
National Dairy Research Institute, Karnal 132001, India
Get access Rights & Permissions [Opens in a new window]

Summary

Moisture sorption isotherms of khoa were determined at 15, 25, 35 and 45 °C over a water activity (aw) range of O·l 1–0·97. The isotherms were sigmoid (Type II) and were fitted to the Guggenheim–Anderson–de Boer (GAB) equation (Bizot, 1983). The aw of freshly made khoa was found to be 0·96. The aw of khoa increased with increasing temperature up to 0·9; above this the effect of temperature on aw diminished. The monolayer moisture content of khoa decreased with increasing temperature. The equations describing the temperature dependence of GAB constants were determined in the form of the Clausius–Clapeyron equation. The net isosteric heat of desorption of khoa decreased rapidly until a moisture level of 0·1 g/g solids, and approached a constant value of 0·43 kJ/mol above a moisture level of 0·25 g/g solids.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 3 , August 1991 , pp. 329 - 335
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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

Bandyopadhyay, S., Weisser, H. & Loncin, M. 1980 Water adsorption isotherms of foods at high temperatures. Lebensmittel-Wissenschaft und Technologie 13 182–185Google Scholar
Berlin, E., Anderson, B. A. & Pallansch, M. J. 1968 Comparison of water vapor sorption by milk powder components. Journal of Dairy Science 51 1912–1915CrossRefGoogle Scholar
Bizot, H. 1983 Using the ‘G.A.B.’ model to construct sorption isotherms. In Physical. Properties of Foods pp. 43–54 (Eds Jowitt, R. et al. ) London: Applied Science PublishersGoogle Scholar
Chatterjee, A. K. & Acharya, R. M. 1987 Dairy industry in India – a profile. In Dairy India 1987 pp. 3–20 (Ed. Gupta, P. R.) New Delhi: P. R. GuptaGoogle Scholar
Chirife, J. & Iglesias, H. A. 1978 Equations for fitting water sorption isotherms of food. Part 1. A review. Journal of food Technology 13 159–174CrossRefGoogle Scholar
Greenspan, L. 1977 Humidity fixed points of binary saturated aqueous solutions. Journal of Research, National Bureau of Standards A: Physics and Chemistry 81 89–96Google Scholar
Igbeka, J. C. & Blaisdell, J. L. 1982 Moisture isotherms of a processed meat product – Bologna. Journal of Food Technology 17 37–46CrossRefGoogle Scholar
Igbeka, J. C., Blaisdell, J. L., Herum, F. L. & Handy, M. Y. 1975 Equilibrium moisture content of cassava and potato. Paper 76–6527 presented at winter meeting of ASAR, Chicago, ILGoogle Scholar
Iglesias, H. A. & Chirife, J. 1976 Isosteric heats of water vapor sorption on dehydrated foods. 1. Analysis of differential heat curves. Lebensmittel-Wissenschaft und Technologie 9 116–122Google Scholar
Labuza, T. P., Kaanane, A. & Chen, J. Y. 1985 Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of food Science 50 385–391CrossRefGoogle Scholar
Loncin, M. 1969 a Die Grundlagen der Verfahrenstechnik in der Lebensmittel-Industrie. Frankfurt: Verlag SauerlanderGoogle Scholar
Loncin, M. 1969 b In Food Engineering and Dairy Technology p. 264 (Ed. Kessler, H. G.) Freising: Verlag A. KesslerGoogle Scholar
Mathlouthi, M., Conry, M., Jaillant, G. & Maitenaz, P. C. 1980 Water vapor sorption of Gruyère cheese. Lebensmittel-Wissenschaft und Technologie 13 264–268Google Scholar
Rüegg, M. 1985 Water in dairy products related to quality, with special reference to cheese. In Properties of Water in Foods pp. 603–626 (Eds Simato, D. and Multon, J. L.) Dordrecht: Martinus NijhoffCrossRefGoogle Scholar
Rizvi, S. S. H. & Benado, A. L. 1983–1984 Thermodynamic analysis of drying foods. Drying Technology 2 471–502CrossRefGoogle Scholar
Van Den Berg, C. & Bruin, S. 1981 Water activity and its estimation in food systems: theoretical aspects. In Water Activity: Influences on Pood Quality p. 26 (Eds Rockland, L. B. and Stewart, G. F.) New York: Academic PressGoogle Scholar
Weisser, H. 1985 Influence of temperature on sorption equilibria. In Properties of Water in Foods pp. 95–118 (Eds Simato, D. and Multon, J. L.) Dordrecht: Martinus NijhoffCrossRefGoogle Scholar
Wolf, W., Spiess, W. E. L. & Jung, G. 1973 [Water vapour sorption isotherms of some foods as yet little considered in the literature.] Lebensmittel-Wissenschaft und Technologie 6 94–96Google Scholar
Wolf, W., Spiess, W. E. L. & Jung, G. 1985 Standardization of isotherm measurements (COST-Project 90 and 90 bis). In Properties of Water in Foods pp. 661–677 (Eds Simato, D. and Multon, J. L.) Dordrecht: Martinus NijhoffCrossRefGoogle Scholar