Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4664/
|
|
| Title |
Moisture sorption isotherms of concentrated yogurt and microwave vacuum dried yogurt powder.
|
|
| Creator |
Kim, S. S.
Bhowmik, S. R. |
|
| Subject |
02 Fermented foods
02 Drying and Dehydration |
|
| Description |
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.
|
|
| Date |
1994
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/4664/1/Journal%20of%20Food%20Engineering%20%281994%29%20157-175.pdf
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. |
|