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Moisture sorption behaviour of mineral acid, lactic and rennet caseins in the temperature range 27–80 °C

Published online by Cambridge University Press:  01 June 2009

Lemuel M. Diamante ,
Peter A. Munro  and
Michael G. Weeks
Lemuel M. Diamante
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
Peter A. Munro
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
Michael G. Weeks
Affiliation:
Department of Food Technology, Massey University, Palmerston North, New Zealand
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Summary

The moisture desorption isotherms of mineral acid, lactic and rennet caseins were determined at ˜ 28, 55 and 80 °C. The isotherms were all sigmoid type II according to the BET (Brunauer et al. 1938) classification. A modified Henderson equation was found best to describe the relationship of equilibrium moisture content, water activity (aw) and temperature for all three types of casein. BET monolayer moisture contents and heats of desorption of the three types of casein were calculated. Equilibrium moisture contents at aw 0·432 and 30 °C for mineral acid casein made under a range of manufacturing conditions varied significantly depending on the drying conditions. More severe drying conditions produced lower equilibrium moisture contents.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 307 - 319
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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