Author:
Diamante Lemuel M.,Munro Peter A.,Weeks Michael G.
Abstract
SummaryThe 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.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
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