Water sorption isotherms of skimmed milk powder within the temperature range of 5-20 °C

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Volumn 60, Issue 6, 2012, Pages 225-230

  Langova J ^a   Stencl J ^b   Vlasek V ^a  

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

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Skimmed milk powder; Sorption curve; Water activity

Indexed keywords

EID: 84874056122     PISSN: 12118516     EISSN: None     Source Type: Journal    
DOI: 10.11118/actaun201260060225     Document Type: Article

References (15)

1. BEUCHAT, L., 1981: Microbial stability as affected by water activity. Cereal Foods World, 26: 345-351. ISSN 0146-6283.
2. CARTER, B. P., SCHMIDT, S. J., 2012: Developments in glass transition determination in foods using moisture sorption isotherms. Food Chemistry, 132,4: 1693-1698. ISSN 0308-8146.
3. FOSTER, K. D., BRONLUND, J. E., PATERSON, A. H. J., 2005: The prediction of moisture sorption isotherms for dairy powders. International Dairy Journal, 15, 4: 411-418. ISSN 0958-6946.
4. IGLESIAS, H. A., CHIRIFE, J., 1982: Handbook of food isotherms: water sorption parameters for food and food components. Academic Press, Buenos Aires, Argentina: 8-32. ISBN 0123-703808.
5. JOUPPILA, K., ROOS, Y. H., 1997: Water sorption isotherms of freeze-dried milk products: applicability of linear and non-linear regression analysis in modelling. International Journal of Food Science & Technology, 32, 6: 459-471. ISSN 1365-2621.
6. KAYA, S., ÖNER, M. D., 1996: Water activity and moisture sorption isotherms of Gaziantep cheese. Journal of Food Quality, 19, 2: 121-132. ISSN 1745-4557.
7. KAYMAK-ERTEKIN, F., SULTANOǦLU, M., 2001: Moisture sorption isotherm characteristics of peppers. Journal of Food Engineering, 47, 3: 225-231. ISSN 0260-8774.
8. KIRN, S. S., BHOWMIK, S. R., 1994: Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder. Journal of Food Engineering, 31, 2: 157-175. ISSN 0260-8774.
9. LABUZA, T. P., 1984: Moisture Sorption: Practical Aspects of Isotherm, Measurement and Use. 1. vyd. Minessota: American Association of Cereal Chemists. 150 s. ISBN 0-913250-34-1.
10. LIN, S. X. Q., CHEN, X. D., PEARCE, D. L., 2005: Desorption isotherm of milk powders at elevated temperatures and over a wide range of relative humidity. Journal of Food Engineering, 68, 2: 257-264. ISSN 0260-8774.
11. OZMEN, L., LANGRISH, T. A. G., 2002: Comparison of glass transition temperature and sticky point temperature for skim milk powder. Drying technology, 20, 6: 1177-1192. ISSN 0737-3937.
12. ÖZKAN, N., WALISINGHE, N., CHEN, X. D., 2002: Characterization of stickiness and cake formation in whole and skim milk powders. Journal of Food Engineering, 55, 4: 293-303. ISSN 0260-8774.
13. ROOS, Y. H., 2002: Water in dairy products, In: Editor-in-Chief: ROGINSKI H. Encyclopedia of Dairy Sciences, Elsevier, Oxford, 2002. Pp. 2727-2734. ISBN 9780122272356.
14. SHRESTHA, A. K., HOWES, T., ADHIKARI, B. P., WOOD, B. J., BHANDARI, B. R., 2007: Effect of protein concentration on the surface composition, water sorption and glass transition temperature of spray-dried skim milk powders. Food Chemistry, 104, 4: 1436-1444. ISSN 0308-8146.
15. TAMIME, A. Y., 2009: Dairy Powders and Concentrated Milk Products. 1. vyd. Ames: Blackwell, 380 s. ISBN 978-1-4051-5764-3.