Effect of thermal processing and addition of carriers on water sorption isotherms in Baker's yeast

Drying Technology

Volumn 14, Issue 2, 1996, Pages 245-258

  Kaminski W ^a   Mitura, E ^a   Tomczak, E ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Calculation; Mixtures; Sorption isotherms

Indexed keywords

DRYING; MICROBES; SORPTION;

EID: 3042953633     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939608917095     Document Type: Article

References (8)

1. Iglesias, H.A., Chirife, J., Boquet, R., 1980, Prediction of Water Sorption Isotherms of Food Model from Knowledge of Components Sorption Behaviour. Journal of Food Science, 45 (3) pp.450-457.
2. Kamiński, W. and Al-Bezweni, M., 1991, Measurement and Application of Sorption Isotherms for Food and Biotechnological Materials. Proc. VII Drying Symposium, Lódź, pp. 10-20.
3. Lang, K.W., Steinberg, M.P., 1980, Calculation of Moisture Content of a Formulated Food System to any Given Water Activity, Journal of Food Science. Vol. 45, pp. 1228-1230.
4. Leiras, M.C., Iglesias, H.A., 1991, Water Vapour Sorption Isotherms of Two Cake Mixes and their Components, International Journal of Food Science and Technology, 26, pp. 91-97.
5. Salwin, H. and Slawson, V., 1959, Moisture Transfer in Combination of Dehydrated Foods. Food Technology, 13, pp. 715-718.
6. Spiess, W.E.L., Wolf, W., 1987, Critical Evaluation of Methods to Determine Moisture Sorption Isotherms, pp. 215-233, in L.B. Rockland and L.R. Beuchat (eds.) Water Activity: Theory and Applications to Food, Marcel Dekker Inc., New York.
7. Van den Berg, C., 1986, Water Activity, pp. 11-36, in D. MacCarthy (ed.) Concentration and Drying of Foods, Elsevier Applied Sci. Publ., New York.
8. Wolf, W., Spiess, W.E.L., Jung, G., 1985, Standardization of Isotherm Measurements, pp. 661-679, in D. Simatos and J.L. Multon (eds.) Properties of Water in Foods, Martinus Nijhoff Publ., Dordrecht.