Moisture sorption characteristics of dudh churpi, a traditional milk product in India

被引：0
|
作者：
Hossain, SA
Pal, PK
Sarkar, PK [1 ]
Patil, GR
机构：
[1] Univ N Bengal, Siliguri 734430, India
[2] Natl Dairy Res Inst, Div Dairy Technol, Karnal, India
来源：
NAHRUNG-FOOD | 2002年 / 46卷 / 03期
关键词：
moisture sorption; sorption isotherms; milk product;
D O I：
10.1002/1521-3803(20020501)46:3<136::AID-FOOD136>3.0.CO;2-T
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The sorption isotherms of dudh churpi, a shelf-stable traditional milk product in India, determined at 15, 25, 35 and 45degreesC, were typical type 11 sigmoidal according to the BDDT (Brunauer-Deming-Deming-Teller) classification. Nine equations, namely Bradley, Henderson, Iglesias and Chirife, Khun, Mizrahi, GAB (Guggenheim-Anderson-de Boer), modified Mizrahi, Oswin and Caurie were fitted to the sorption data. Caurie's equation was found to be suited best to predict equilibrium moisture content of dudh churpi. Monolayer value, density of sorbed water, number of monolayers and area of adsorbent decreased with the increase in temperature.
引用
收藏
页码：136 / 140
页数：5
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