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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
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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

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