Effects of temperature and water activity on the sorption heat of whey and yogurt powder spray within the temperature range 20-40C

Journal of Food Process Engineering

Volumn 33, Issue 5, 2010, Pages 946-961

  Stencl, Jiri ^a   Janstova, Bohumila ^b   Drackova, Michaela ^b  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

^b UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

BEST FIT; CALCULATED VALUES; CLAUSIUS-CLAPEYRON EQUATIONS; EFFECTS OF TEMPERATURE; GRAVIMETRIC METHODS; HEAT OF DESORPTION; HEAT OF SORPTION; HEAT OF VAPORIZATION; ISOSTERIC HEAT OF SORPTION; MILK POWDER; MOISTURE CONTENTS; MOISTURE SORPTION ISOTHERMS; PURE WATER; SORPTION DATA; SORPTION HEAT; SORPTION MODELS; TEMPERATURE RANGE; WATER ACTIVITY;

ADSORPTION; DESORPTION; EXPONENTIAL FUNCTIONS; MOISTURE; TEMPERATURE;

DAIRY PRODUCTS;

EID: 77957264773     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00317.x     Document Type: Article

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