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Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder.

Kim, S. S. and Bhowmik, S. R. (1994) Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder. Journal of Food Engineering, 21. pp. 157-175.

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Abstract

Moisture sorption isotherms of yogurt, concentrated yogurt and microwave vacuum dried yogurt bvere determined and compared with those LJ-,if freeze dried and spray dried yogurts, using the GAB and Halsey models. The GAB model showed better fitness than the Halsey equation for the moisture sorption isotherms of yogurt products. The temperature ship of isotherms could be expressed using GAB parameters m,, c ,, and c~. Yogurt showed higher sorption energy levels than those of concentrated yogurt at moisture contents of 0025 kg water/kg solid or higher. Three yogurt powders processed from the concentrated yogurt showed very similar heat curves. Concentrated yogurt showed a lower level of equilibrium moisture content than yogurt, which implied structural changes of yogurt during preconcentrution. Microwave vacuum dried concentrated yogurt powder showed a tower level of equilibrium moisture content than freeze dried and spray dried yogurts. However, the diflerences were not sign@- cant when concentrated yogurt was used as a raw material for the three drying methods. The diferences between sorption isotherms of the three powders may be ascribed to the different surface structures.

Item Type: Article
Uncontrolled Keywords: Moisture sorption isotherms, yogurt, concentrated yogurt microwave vacuum dried yogurt
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Mar 2018 04:19
Last Modified: 07 Mar 2018 04:19
URI: http://ir.cftri.com/id/eprint/4664

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