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Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product, khoa

Published online by Cambridge University Press:  01 June 2009

Ish K. Sawhney ,
Girdhari R. Patil  and
Bikram Kumar
Ish K. Sawhney
Affiliation:
National Dairy Research Institute, Karnal 132001, India
Girdhari R. Patil
Affiliation:
National Dairy Research Institute, Karnal 132001, India
Bikram Kumar
Affiliation:
National Dairy Research Institute, Karnal 132001, India
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Summary

Moisture sorption isotherms of khoa were determined at 15, 25, 35 and 45 °C over a water activity (aw) range of O·l 1–0·97. The isotherms were sigmoid (Type II) and were fitted to the Guggenheim–Anderson–de Boer (GAB) equation (Bizot, 1983). The aw of freshly made khoa was found to be 0·96. The aw of khoa increased with increasing temperature up to 0·9; above this the effect of temperature on aw diminished. The monolayer moisture content of khoa decreased with increasing temperature. The equations describing the temperature dependence of GAB constants were determined in the form of the Clausius–Clapeyron equation. The net isosteric heat of desorption of khoa decreased rapidly until a moisture level of 0·1 g/g solids, and approached a constant value of 0·43 kJ/mol above a moisture level of 0·25 g/g solids.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 3 , August 1991 , pp. 329 - 335
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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References

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