Acta Vet. Brno 2014, 83: 35-40

https://doi.org/10.2754/avb201483S10S35

Moisture sorption isotherms of whole milk powder in the temperature range of 5–35 °C and critical values of water activity prediction

Jitka Langová1,2, Jiří Štencl2

1University College Cork, School of Food & Nutritional Sciences, Cork, Ireland
2University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic

Received August 22, 2014
Accepted November 26, 2014

References

1. Akanbi CT, Adeyemi RS, Ojo A 2006: Drying characteristics and sorption isotherm of tomato slices. J Food Eng 73: 157-163 <https://doi.org/10.1016/j.jfoodeng.2005.01.015>
2. Beuchat LR 1981: Microbial stability as affected by water activity. Cereal Food World 26: 345-349
3. Chen CC, Morey RV 1989: Comparison of four EMC/ERH equations. Trans ASAE 32: 983-990 <https://doi.org/10.13031/2013.31103>
4. Chowdhury T, Das M 2012: Moisture sorption isotherm and isosteric heat of sorption of edible films made from blends of starch, amylase and methyl cellulose. IFRJ 19: 1669-1678
5. Draper NR, Smith H 1981: Applied Regression Analysis. J. Wiley & Sons Publishing, New York, 736 p.
6. Iglesias HA, Chirife J 1982: Handbook of food isotherms: Water sorption parameters for food and food components. Academic Press, New York, 360 p.
7. Kaushal P, Sharma HK 2013: Convective dehydration kinetics of noodles prepared from taro (Colocasia esculenta), rice (Oryza sativa) and pigeonpea (Cajanus cajan) flours. Agric Eng Int: CIGR Journal 15: 202-212
8. Kaymak-Ertekin F, Sultanoğlu M 2001: Moisture sorption isotherm characteristics of peppers. J Food Eng 47: 225-231 <https://doi.org/10.1016/S0260-8774(00)00120-5>
9. Lin SXQ, Chen XD, Pearce DL 2005: Desorption isotherm of milk powders at elevated temperatures and over a wide range of relative humidity. J Food Eng 68: 257-264 <https://doi.org/10.1016/j.jfoodeng.2004.05.036>
10. Madamba PS, Driscoll RH, Buckle KA 1993: Predicting the sorption behaviour of garlic slices. Dry Technol 11: 1443-1548 <https://doi.org/10.1080/07373939308916909>
11. Mandel J 1964: The statistical analysis of experimental data. John Wiley & Sons, New York, 432 p.
12. Myers RH 1990: Classical and modern regression with applications. PWS-KENT, Boston, 488 p.
13. Oluwamukomi MO 2009: Adsorption isotherm modeling of soy-melon-enriched and un-enriched ‘gari’ using GAB equation. Afr J Food Sci 3: 117-124
14. Osborn GS, White GM, Sulaiman AH, Walton LR 1989: Predicting equilibrium moisture properties of soybeans. Trans ASAE 32: 2109-2113 <https://doi.org/10.13031/2013.31271>
15. Rao MA, Rizvi SSH 1995: Chemical potential and phase equilibria. In: Rao MA, Rizvi SSH (Eds): Engineering Properties of Foods. Marcel Dekker, Inc., New York, pp. 230-248
16. Roos YH 2002: Water in dairy products. In: Roginski H (Ed.): Encyclopedia of Dairy Sciences. Elsevier, Oxford, pp. 2727-2734
17. Schuchmann H, Roy I, Peleg M 1990: Empirical models for moisture sorption isotherms at very high water activities. J Food Sci 55: 759-762 <https://doi.org/10.1111/j.1365-2621.1990.tb05223.x>
18. Sinija VR, Mishra HN 2008: Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules. J Food Eng 86: 494-500 <https://doi.org/10.1016/j.jfoodeng.2007.10.026>
19. Stencl J 1999: Water activity of skimmed milk powder in the temperature range of 20–45 °C. Acta Vet Brno 68: 209-215 <https://doi.org/10.2754/avb199968030209>
20. Van den Berg C, Bruin S 1978: The water activity of foods. In: Proceedings of International Congress on Food Engineering, Boston, pp. 9-20
front cover
  • ISSN 0001-7213 (printed)
  • ISSN 1801-7576 (electronic)

Current issue

Archive